Jerusalem Chickpea Sandwich Filling
1 small rib celery — quartered or
1 broccoli stalk trimmed peeled and quartered
1 3/4 cups cooked chickpeas
or 1 (15-ounce) can chickpeas
drained — (rinsed if nonorganic)
5 tablespoons Lemon-Tahini Sauce — (5 to 6)
2 tablespoons freshly squeezed lemon juice — (2 to 3)
1/2 teaspoon salt — or to taste
Here’s a tasty way to add excitement to your lunch bag. Stuff this flavor-packed mixture into pita with thinly sliced tomato and some lettuce or sprouts, and – if you’re willing to offer tastes – be prepared for lunch-mates to ask for the recipe. Try to make this the night before, as it is even tastier after a sojourn in the refrigerator. It is also delicious in Tortilla “Sushi” or as a cracker spread or a vegetable dip.
Pulse the celery in a food processor until coarsely chopped. Add the chickpeas, 5 tablespoons sauce, 2 tablespoons lemon juice, and salt. Pulse to create a coarse puree. Taste and add more sauce, lemon juice, and/or salt as needed. Makes about 2 cups.
- Renuka S.
