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Home > Pagan Living > Cauldron Cookbook > Chickpea Salad and Pita Pockets Search

Chickpea Salad and Pita Pockets

 

submitted by LyricFox

Ingredients

1 15-oz can chickpeas (garbanzo beans), rinsed and drained (or about 12 oz dried chickpeas, soaked overnight and then cooked according to package directions)
1 C. shredded fresh spinach (optional)
2/3 - 1 C. seedless red or green grapes, halved
1/2 -1 finely chopped red sweet pepper
1/2 C. thinly sliced celery
1/2 C. finely chopped onion
1/3 C (or a bit more if needed) Fat-free mayonnaise
1/3 C. (or a bit more if needed) Poppy seed dressing
2/3 C coarsely chopped toasted walnuts
Hot Sauce to taste
Salt to taste
Freshly ground pepper to taste
Dried Mint (optional, but it’s good) to taste (I usually use 2-3 T depending on the amount of salad I’ve ended up with and how much hot sauce I’ve put in.)
Pita rounds split in half

Procedures

1. In a large bowl combine chickpeas, spinach, grapes, red pepper, celery, and onion.

2. In a small bowl stir together mayonnaise, poppy seed dressing, hot sauce, salt and pepper. Add to chickpea mixture.

3. Fold in toasted walnuts and grapes. Fold in mint and adjust seasoning.

4. Serve with pitas.

Servings: 6-8


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