Chickpea Salad Stuffed Pita Pockets with Quickles
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Recipe created by Genuine Foods, a proud PHA partner developing thoughtful recipes and nutritious meal kits for the Pass the Love w/ Waffles + Mochi campaign.
The quickles, short for quick pickles, in this recipe aren’t the only thing that comes together fast. The chickpea salad sandwich is a snap to whip up as well. Transform satiating chickpeas into a fulfilling vegetarian stuffed pita that is perfectly balanced with the crunch of easy homemade pickles.
Slice cucumbers. Combine vinegar, sugar and 2 tsp salt in a jar or bowl and whisk or shake until the sugar disappears. Add cucumber slices, and set aside and shake or stir occasionally for 15-20 minutes.
MAKE CHICKPEA SALAD PITAS
Dice the celery, chop the parsley, and thinly slice the scallion.
Drain chickpeas and add to the large bowl. Add chopped celery, chopped parsley and sliced scallions to the large bowl.
Add mayonnaise, Dijon mustard and lemon juice and mash all ingredients with a fork to desired consistency.
Halve pita rounds into half moons. Carefully open the pita halves and stuff with lettuce. Spoon the chickpea salad into the pitas. Serve with quickles.
Add 1 can of tuna to the chickpea salad (and double the mayo and Dijon mustard).
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