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Add a photoServings: 4
Ingredients
- 1 x rib celery quartered
- 15 ounce cooked chickpeas liquid removed and rinsed
- 4 Tbsp. lemon tahini sauce see recipe
- 1 Tbsp. fresh lemon juice or possibly more salt and white pepper
- 4 x pita bread rounds
- 2 x tomatoes thinly sliced
- 1 c. sprouts and/or possibly lettuce
Directions
- MAKES 2 C. (sufficient for 4 sandwiches)
- Pulse the celery in a food processor till coarsely minced. Add in the chickpeas (garbanzo beans), lemon-tahini sauce, lemon juice and a little salt. Taste and add in additional 1 to 2 Tbsp. sauce, salt and pepper, as needed. With 4 Tbsp. of tahini sauce: 405 cals, 7.8 g fat (17%)
- TIP - try to make this the night before. Good on tortilla's and as a cracker spread or possibly veg dip. Good on crostini.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 17 | 6% |
| Total Fat 1.96g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 481mg | 20% |
| Potassium 357mg | 10% |
| Total Carbs 52.82g | 14% |
| Dietary Fiber 6.1g | 20% |
| Sugars 1.36g | 1% |
| Protein 10.16g | 16% |
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