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Vegetarian Chickpea Sandwich Filling
SUBMITTED BY:
FISHLOVE
PHOTO BY:
Zoraida
"Serve on crusty wholemeal 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."
RECIPE RATING:
Read Reviews
(47)
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PREP TIME
20 Min
READY IN
20 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste
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DIRECTIONS
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
Reviewed on May 20, 2007 by
Diana S.
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Diana S.
May 20, 2007
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!
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10 users found this review helpful
My vegetarian sister taught me to make this several years ago. It's a great sandwich filling...
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Reviewed on Apr. 22, 2007 by
Brooke Elizabeth
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Brooke Elizabeth
Apr. 22, 2007
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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5 users found this review helpful
WOW!!! This was fantastic!!! I am so glad I finally tried this recipe, because it was...
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Reviewed on Aug. 3, 2004 by gyngerT
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gyngerT
Aug. 3, 2004
My husband and I really enjoyed this. We are always looking for healthy low-fat alternatives. I added some non-fat sour cream to make it more spreadable. It was good on a pita with some crunchy dill pickles. Thanks Heather
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5 users found this review helpful
My husband and I really enjoyed this. We are always looking for healthy low-fat alternatives....
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Reviewed on Oct. 18, 2002 by ARACHNE4
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ARACHNE4
Oct. 18, 2002
This is a wonderful substitute for peanut butter! I keep some in the fridge for a quick snack to spread on crackers, veggies or bread!
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5 users found this review helpful
This is a wonderful substitute for peanut butter! I keep some in the fridge for a quick snack...
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Reviewed on Feb. 12, 2008 by
Nicole
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Nicole
Feb. 12, 2008
I absolutely love this recipe. I make it in my food processor, using two baby dill pickles, one peeled carrot, a can of chickpeas, a bit of dill, black pepper, celery and low-fat miracle whip. It's so easy, and an awesome lunch as a sandwich, veggie dip, or spread on Wasa bread.
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2 users found this review helpful
I absolutely love this recipe. I make it in my food processor, using two baby dill pickles,...
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Reviewed on Sep. 25, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Sep. 25, 2007
Heather, this was SO good! Threw the beans into my food processor, added a tad more lemon and lots of garlic. I sliced whole wheat pitas into triangles, baked them in the oven until nice and crispy and used them as a dipping device for the wonderful bean mixture! Incredible and thank you!
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2 users found this review helpful
Heather, this was SO good! Threw the beans into my food processor, added a tad more lemon and...
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Reviewed on Sep. 24, 2007 by
Babzil
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Babzil
Sep. 24, 2007
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.
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2 users found this review helpful
I'm in love with this. I made it last night and let it sit in the fridge for a day, that may...
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Reviewed on Oct. 18, 2002 by PATTY JOE
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PATTY JOE
Oct. 18, 2002
We enjoyed this on whole wheat bread with pickles, sprouts and red bell peppers. We're not crazy about lemon and dill in some things so we left that out and didn't miss it. We plan to add some jalapenos next time.
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2 users found this review helpful
We enjoyed this on whole wheat bread with pickles, sprouts and red bell peppers. We're not...
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Reviewed on Sep. 16, 2007 by sandye
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sandye
Sep. 16, 2007
This recipe, with a couple of changes was such a hit, I had to make a double batch the next day. Instead of mayo, I used a tablespoon of olive oil and a tablespoon of non-fat plain yogurt. Instead of dill I used mint. Served on warm pita and a bit of mixed salad greens...yummy.
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1 user found this review helpful
This recipe, with a couple of changes was such a hit, I had to make a double batch the next...
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Reviewed on May 20, 2006 by UM2002GIRL
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UM2002GIRL
May 20, 2006
This is very good and filling. I made this for a quick dinner one day on a kaiser roll with french fries. Next time I'm going to try and spice it up with some chili powder and garam masala. Thanks for this healthful alternative!
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1 user found this review helpful
This is very good and filling. I made this for a quick dinner one day on a kaiser roll with...
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