Yield: 6 servings

Measure Ingredient
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
\N \N 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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