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Marinated Celery-Broccoli Salad Stuffed Pitas

Servings: 4

Celery and broccoli may be a surprising pairing, but they make an excellent combination when marinated and served with hummus in a boldly flavored summertime sandwich.


  • 1 lb. broccoli
  • 4 medium carrots, coarsely grated (about 2 cups)
  • 2 large ribs celery, finely chopped (about 1 cup)
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup red-wine vinegar
  • 1-1/2 Tbs. Dijon mustard
  • 1 Tbs. minced shallot
  • Kosher salt and freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 8 5- to 6-inch plain or whole-wheat pitas
  • 1 cup purchased or homemade hummus
  • 4 lemon wedges (optional)

Nutritional Information

  • Calories (kcal) : 870
  • Fat Calories (kcal): 430
  • Fat (g): 49
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 32
  • Cholesterol (mg): 0
  • Sodium (mg): 1400
  • Carbohydrates (g): 92
  • Fiber (g): 12
  • Sugar (g): 7
  • Protein (g): 20


  • Trim the broccoli stems, and cut the florets from the stems. Coarsely chop the florets. Peel the top inch or so of the stems and finely chop. Put the broccoli, carrots, celery, and parsley in a large bowl; toss and set aside.
  • In a small bowl, whisk the vinegar, mustard, shallot, 1 tsp. salt, and 1/2 tsp. pepper. Slowly drizzle in the oil while whisking to emulsify. Toss the dressing with the broccoli mixture, and let sit at room temperature for 30 minutes to 1 hour, tossing occasionally.
  • Lightly toast the pitas over medium heat directly on a gas stovetop or on a grill until warmed through and lightly charred in places, 10 to 20 seconds per side. Cut 1 inch off the top of each pita. Spread 2 Tbs. of the hummus inside each pita, and then stuff with 3/4 cup of the broccoli mixture. Serve with lemon wedges, if using.


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