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Chickpea Salad Pita Pockets

This protein-packed vegetarian sandwich is perfect for packing in lunch boxes. Think of it as a heartier twist on that kid-favorite carrot-raisin salad. For a variation, try adding a pinch or two of curry powder along with the mayonnaise and yogurt.


  • 1 15-oz. can chickpeas, drained and rinsed
  • 2 Tbs. mayonnaise
  • 2 Tbs. Greek yogurt
  • 1 Tbs. fresh lemon juice
  • 2 tsp. grainy (country-style) mustard
  • 2 Tbs. finely chopped celery
  • 2 Tbs. grated carrot (use the large holes of a box grater)
  • 2 Tbs. dried currants
  • 1 Tbs. thinly sliced chives
  • Kosher salt and freshly ground black pepper
  • 2 or 3 5- or 6-inch whole grain pitas
  • Tomato slices and lettuce leaves, for serving


  • Place the chickpeas in a medium bowl, and coarsely mash them with a fork—you’re aiming for about half of the chickpeas to be mashed with the other half somewhat intact.
  • Stir in the mayonnaise, yogurt, lemon juice, and mustard.  Fold in the celery, grated carrot, currants and chives.  Season to taste with salt and pepper.
  • Line the pita pockets with lettuce leaves and tomato slices, then spoon the chickpea salad into pita pockets.
  • Put the sandwiches into If You Care sandwich bags, fold to close, and pack until ready to serve.


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