Show Subscription Form




Chickpea Sandwich Spread Recipe

Be the first to add a review
Publisher Photo
Trish Quinn of Cheyenne, Wyoming came up with this spread as an alternative to lunch meat. "The pickle juice gives this hummus-like mixture added flavor without fat," she notes.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 7 servings

Ingredients

  • 1/2 cup dill pickle relish
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup dill pickle juice
  • 1 tablespoon honey Dijon mustard
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 1/3 cup finely chopped celery
  • 1/3 cup shredded carrot
  • 7 whole wheat pita pocket halves
  • 2 cups fresh torn spinach
  • 7 tomato slices, halved

Nutritional Facts

2 filled pita halves equals 293 calories, 8 g fat (1 g saturated fat), 4 mg cholesterol, 601 mg sodium, 48 g carbohydrate, 9 g fiber, 10 g protein. Diabetic Exchanges: 3 starch, 1 lean meat.

Directions

  1. In a blender, combine the pickle relish, mayonnaise, pickle juice and mustard. Add one can of chickpeas; cover and process until smooth. Gradually add remaining can of chickpeas; blend until smooth.
  2. Transfer to a large bowl; stir in celery and carrot. Line pita bread with spinach leaves and tomato slices. Place about 1/2 cup chickpea mixture in each pita half. Yield: 7 servings.
Originally published as Chickpea Sandwich Spread in Light & Tasty February/March 2005, p33

Nutritional Facts

2 filled pita halves equals 293 calories, 8 g fat (1 g saturated fat), 4 mg cholesterol, 601 mg sodium, 48 g carbohydrate, 9 g fiber, 10 g protein. Diabetic Exchanges: 3 starch, 1 lean meat.

Reviews for Chickpea Sandwich Spread

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image