Vegetarian Chickpea Sandwich Filling

661 Reviews 35 Pics
  • Prep

    20 m
  • Ready In

    20 m
FISHLOVE
Recipe by  FISHLOVE

“Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo.”

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Ingredients

Adjust Servings

Original recipe yields 2 to 3 servings

Directions

  1. Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

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Reviews (661)

Rate This Recipe
Babzil
233

Babzil

I'm in love with this. I made it last night and let it sit in the fridge for a day, that may have helped. Tonight I warmed some Turkish flatbread in the oven, spread the chickpea filling on it generously, threw some halved cherry tomatoes and thin slices of cucumber on and drizzled with a bit of light yoghurt. Then wrapped it all up burrito-style. After the first bite I thought it was a nice 4 star spread, but it kept tasting better and better with each bite. Now I am finding it hard no to attack the leftovers with a spoon and eat up the whole lot. So good. Wonderful texture, the dill works great (esecially with the salad and yoghurt) and its so healthy. Fingerlicking good. Thanks.

Diana S.
191

Diana S.

My vegetarian sister taught me to make this several years ago. It's a great sandwich filling and also tastes delicious as a filling for stuffed tomatoes (very pretty topped with fresh parsley). I make mine in the food processor and always add a dash of Tabasco to it. We've also made it with Dijon mustard replacing the lemon juice... very versatile and yummy recipe!

Brooke Elizabeth
134

Brooke Elizabeth

WOW!!! This was fantastic!!! I am so glad I finally tried this recipe, because it was perfect for a light summer dinner. I omitted the celery (personal preference) and used less onions. I used fat free mayo, no sugar added relish, and the dill weed and lemon were perfect!! mashing the chickpeas took some time (I tried using a mixer... not the best idea. There were chickpeas firing everywhere!) but it was all well worth it! We used it to fill pitas, along with romaine and tomato slices. Thanks so much for the great recipe!! With 3 vegetarians and 3 non-veg, we all agreeded it was simply amazing!!! My Grandmother didn't even realize it wasn't tuna!

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 43.5 g
  • 14%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

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