Title: Jerusalem Chickpea Sandwich Filling
Categories: Vegetarian Eat
Yield: 4 Servings

1	sm	Rib celery; quartered
15	oz	Cooked chickpeas; drained and rinsed
4	tb	Lemon-tahini sauce; see recipe
	tb	Fresh lemon juice; or more
		Salt and white pepper
4		Pita bread rounds
2		Tomatoes; thinly sliced
1	c	Sprouts; and/or
		Lettuce

MAKES 2 CUPS (enough for 4 sandwiches)

Pulse the celery in a food processor until coarsely chopped. Add the chickpeas (garbanzo beans), lemon-tahini sauce, lemon juice and a little salt. Taste and add additional 1 to 2 tablespoons sauce, salt and pepper, as needed. With 4 tablespoons of tahini sauce: 405 cals, 7. 8 g fat (17%)

TIP - try to make this the night before. Good on tortilla's and as a cracker spread or veg dip. Good on crustini.

mcRecipe format by patHanneman listed to eat-lf 9/26/97

Posted to MM-Recipes Digest V4 #3 by Doug and Linda Jividen on Septday,, ember 25, 199

Recipe by: Lorna Sass' Short-Cut Vegetarian (1997)

previous

next