Tuesday, April 12, 2011

Pantry Challenge Day 3 - Chick-pea salad pitas

Obviously I wouldn't cook something that I didn't think would turn out good. I was interested in how these would turn out, but I was blown away when they ended up being AH-MAZING. I wish I had about 3 more cans of chickpeas so I could eat these every day! The carrots and onions give it that kick and crunch, though I do wish I had some celery to chop up in there. If you so desire, add a bit of relish to the recipe (I strongly dislike pickles and relish). A potato masher worked well for the smashing, if you're making a large batch (which you should) a blender or food processor on a pulse setting might be better.

1 can chickpeas
1/3 cup fat free mayo (or vegan mayo)
3 tbsp fat free ranch dressing
1/4 cup matchstick carrots (mine were quite long so I broke them into smaller pieces by hand)
scant 1/4 cup chopped red onion
1/2 tsp thyme
several shakes of garlic and onion powder
about 1/2 tsp fresh cracked black pepper
a few pinches of salt (to taste)

1. (This is easy) Mash everything up in a bowl. Taste to make sure you like the flavor combo. Spoon into a pita pocket and enjoy!! If you have some lettuce or tomato to put in the pocket as well you should definitely go for it!

From Food pics

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