CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Vegetarian |
Veg03 |
6 |
servings |
INGREDIENTS
4 |
c |
Cooked chickpeas or 32 oz canned chickpeas |
1/2 |
c |
Chopped celery; coarsely chopped |
1/2 |
c |
Onion; finely chopped |
2 |
tb |
Fresh lemon juice |
1/2 |
c |
Eggless mayonnaise; see recipe |
1 |
tb |
Dried powdered kelp |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
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; 1/2 Lean Meat; 1/2 Vegetable
Recipe by: The Vegetarian Way, Mark & Virginia Messina
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