Categories: Salads, September2013, beans, chickpeas

Ingredients

• 1 and one half cups cooked chickpeas (about 15 ounce can)
• One half cup celery, small diced
• 2 tablespoons green onion, sliced (red onion is nice too)
• 4 tablespoons cornichons, chopped (dill pickle is ok to substitute)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 2 Tablespoons fresh lemon juice
• 3 Tablespoons tahini (sesame butter)
• Salt and pepper
• Sprinkle of sprouts
• Lettuce leaves
• Tomato slices
• Cucumber slices (optional)
• 4 pita pockets (wraps are a nice substitute)

Directions

1. Mix together the chickpeas, celery, onion, pickle, fresh herbs, and garlic and toss together well. Next make a dressing by mixing the Dijon, olive oil, and tahini, then mix into the chickpeas smashing some of the peas up along with it. Taste the mixture and salt and pepper if necessary. Open the pitas, and fill with chick peas, lettuce, tomato, cucumber, and sprouts.

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