Wednesday, 25 July 2012

Easy Wrap Chickpea Sandwich Filling


9 oz – 540 ml can chickpeas (garbanzo beans)
1 stalk celery, chopped fine
½ onion chopped fine
1 Tablespoon mayonnaise
1 Tablespoon lemon juice
1 teaspoon dried dill weed or 1 Tablespoon fresh dill
Salt and pepper to taste


1. Drain and rinse the chickpeas 

2. Put the chickpeas in a medium sized bowl and mash with a fork. We found using a pastry cutter at the start was helpful. 

3. Add celery, onion, mayonnaise, lemon juice, dill and mix well.

4. Add salt and pepper to taste. 

Serving suggestions: we use this in tortilla wrap sandwiches with a little lettuce and some shredded cucumber or carrot for colour and crunch. 

Tip: You might wish to substitute tzatziki (Greek yoghurt dip) for the mayonnaise for a slightly different flavour. 

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