|4 cups||Cooked chickpeas or 32 oz canned chickpeas|
|½ cup||Chopped celery; coarsely chopped|
|½ cup||Onion; finely chopped|
|2 tablespoons||Fresh lemon juice|
|½ cup||Eggless mayonnaise; see recipe|
|1 tablespoon||Dried powdered kelp|
|Salt and pepper; to taste|
Process the chickpeas until coarsely chopped. Add the res of the ingredients and mix. Serve stuffed into pita pockets with copped tomatoes and lettuce.
Per serving (excluding unknown items): 187 Calories; 3g Fat (13% calories from fat); 10g Protein; 32g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 2 Starch/Bread; ½ Lean Meat; ½ Vegetable Recipe by: The Vegetarian Way, Mark & Virginia Messina Converted by MM_Buster v2.0l.
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