VEGETARIAN CHICKPEA SANDWICH FILLING
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.
Provided by FISHLOVE
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 43.5 g, Cholesterol 1.7 mg, Fat 5.8 g, Fiber 8.5 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 576.1 mg, Sugar 1.2 g
HOT SPINACH SPREAD WITH PITA CHIPS
Warm and cheesy, this spread is absolutely scrumptious served on toasted pita wedges. Its colorful appearance makes a stunning addition to any buffet. -Teresa Emanuel, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 16 servings (4 cups spread).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly., Meanwhile, cut each pita bread into 8 wedges. Place in two 15x10x1-in. baking pans. Combine the butter, lemon pepper, cumin and garlic salt; brush over pita wedges. , Bake for 7-9 minutes or until crisp. Serve with spinach spread.
Nutrition Facts : Calories 231 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 381mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
CHICKPEA SANDWICH SPREAD
Trish Quinn of Cheyenne, Wyoming came up with this spread as an alternative to lunch meat. "The pickle juice gives this hummus-like mixture added flavor without fat," she notes.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the pickle relish, mayonnaise, pickle juice and mustard. Add one can of chickpeas; cover and process until smooth. Gradually add remaining can of chickpeas; blend until smooth., Transfer to a large bowl; stir in celery and carrot. Line pita bread with spinach leaves and tomato slices. Place about 1/2 cup chickpea mixture in each pita half.
Nutrition Facts : Calories 293 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 601mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
PITA SANDWICHES WITH SPINACH-CHICKPEA SPREAD
Iron-and folate-rich chickpeas and spinach combine in a delicious sandwich spread that can also be served atop halved cherry tomatoes for a snack.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium. Cook garlic, stirring, until fragrant, about 1 minute. Add chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and the crushed red pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until spinach has wilted, about 4 minutes. Uncover; raise heat to high. Cook, stirring, until most of the liquid has evaporated, about 2 minutes. Let cool.
- Pulse chickpea mixture with tahini, remaining 1 teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky. (Spread can be refrigerated for up to 2 days in an airtight container.)
- To serve, fill each pita half with 1/4 cup spread, and layer with tomato slices.
- (Per Serving)
- Calories: 265g
- Saturated: 9g
- Unsaturated Fat: 4.7g
- Cholesterol: 0mg
- Carbohydrates: 42g
- Protein: 11.8g
- Sodium: 494mg
- Fiber: 8.7g
CURRIED CHICKPEA SALAD PITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
- Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
- Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.
CHICKPEA SALAD SANDWICHES
Chickpeas are high in fiber and protein, so they're the perfect snack. I like the taste of them because they remind me a little bit of black-eyed peas, which I love! Combine them with avocado, a little mayo, and a dash of lime juice, and you've got a light-tasting summer salad that will really fill you up. Yum!
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
- For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.
Nutrition Facts : Calories 579, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 990 milligrams, Carbohydrate 90 grams, Fiber 21 grams, Protein 22 grams, Sugar 10 grams
CHICKPEA AND SPINACH SPREAD
Make a nutritious lunch by spooning this chunky hummuslike spread into whole-wheat pita halves and layering with tomato slices. Or, for a cocktail-hour snack, dab a small amount on cherry-tomato halves.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in a large stockpot over medium heat. Add garlic. Cook, stirring, until fragrant, about 1 minute. Add chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and the red-pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until spinach has wilted, about 4 minutes. Uncover; raise heat to high. Cook, stirring, until most of the liquid has evaporated, about 2 minutes. Let cool.
- Pulse spinach mixture, tahini paste, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky.
Nutrition Facts : Calories 208 g, Fat 6 g, Fiber 7 g, Protein 9 g, Sodium 557 g
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5/5 (2)Total Time 15 minsCategory Main CourseCalories 317 per serving
- Put the chickpeas in a bowl and smash them up a bit with a fork. Add the remaining vegetables.
- Dress the salad and toss. You can either slice open and stuff the pita bread or spoon the salad down the middle and fold it up (it’s easier that way).
- *My pita bread was homemade, that’s why it’s so cheap. You can use store-bought if you prefer.
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- In a small lidded mason jar, add the olive oil, lemon juice, garlic, oregano and salt. Shake until emulsified. Set aside.
- Into a large bowl, transfer the chopped spinach, cucumber, olives, onion, tomatoes, feta if using and basil. Add a few twists of black pepper, then pour the dressing over the salad, holding out just a bit - adding more to taste. Gently toss. Taste for seasoning adjustment and add more dressing and salt and pepper if desired.
- *See note about warming the pitas (optional).Open a pita half and schmear a generous portion of hummus (optional) on one side (the heavy side). Using tongs, gently stuff the pita with salad. Garnish with more basil if desired. Share right away or wrap snugly in parchment paper and hold in the fridge for just a few hours - any longer and they tend to get a little soggy.
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