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Chickpea Salad Pita

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Chickpea Salad Pita

4 from 2 votes
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Course: Lunch
Cuisine: American
Keyword: Chickpea Salad Pita
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 519kcal


  • 15 ounce chickpeas (garbanzo beans), canned
  • 1 stalk celery
  • 1/2 medium onion
  • 1 tablespoon mayonnaise, light
  • 1/2 medium lemon
  • 1 tablespoon dill weed, dried
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/4 cup ranch dressing, low fat
  • 1/2 cup cilantro
  • 1 medium lime
  • 1 cup lettuce, shredded
  • 4 large pita, whole wheat

Serve With

  • 4 medium pear
  • 1 bunch broccoli


  • Drain and rinse chickpeas; place in a bowl and mash to desired consistency.
  • Dice celery and onion and add to chickpeas.
  • Stir the mayonnaise and about 1 tablespoon juice from the lemon into the chickpea mixture; season with salt and pepper. Stir to combine, adding more mayonnaise (or plain yogurt) if needed.
  • Add the ranch dressing, cilantro, and a squeeze of lime juice to your blender; pulse to combine.
  • Place lettuce into each pita and top with chickpea mixture.  Serve with sliced pears, broccoli florets and cilantro ranch dressing.
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Calories: 519kcal | Carbohydrates: 93g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 954mg | Fiber: 19g | Sugar: 24g

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