TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 7 servings


  • 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 each: 293 calories, 8g fat (1g saturated fat), 4mg cholesterol, 601mg sodium, 48g carbohydrate (0 sugars, 9g fiber), 10g protein. Diabetic Exchanges: 3 starch, 1 lean meat.


  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

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