Lorna Sass: Jerusalem Chickpea Sandwich Filling

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* Exported from MasterCook *

 

Jerusalem Chickpea Sandwich Filling

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 50

Serving Size : 0 Preparation Time :0:05

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small rib celery -- quartered

or 1 broccoli stalk trimmed peeled and

quartered

1 3/4 cups cooked chickpeas

or 1 (15-ounce) can chickpeas drained -- (rinsed if

nonorganic)

5 tablespoons Lemon-Tahini Sauce -- (5 to 6)

2 tablespoons freshly squeezed lemon juice -- (2 to 3)

1/2 teaspoon salt -- or to taste

 

Here's a tasty way to add excitement to your lunch bag. Stuff this

flavor-packed mixture into pita with thinly sliced tomato and some lettuce

or sprouts, and - if you're willing to offer tastes - be prepared for

lunch-mates to ask for the recipe. Try to make this the night before, as

it is even tastier after a sojourn in the refrigerator. It is also

delicious in Tortilla " Sushi " or as a cracker spread or a vegetable dip.

 

Pulse the celery in a food processor until coarsely chopped. Add the

chickpeas, 5 tablespoons sauce, 2 tablespoons lemon juice, and salt.

Pulse to create a coarse puree. Taste and add more sauce, lemon juice,

and/or salt as needed. Makes about 2 cups (enough for 4 sandwiches).

 

 

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Per serving: 477 Calories (kcal); 7g Total Fat; (13% calories from fat); 26g

Protein; 80g Carbohydrate; 0mg Cholesterol; 1121mg

Sodium

Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0