Recipe for Jerusalem Chickpea Sandwich Filling

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Yield:

Ingredients:

Amount	Ingredient
1 x	rib celery quartered
15 oz	cooked chickpeas drained and rinsed
4 tbl	lemon tahini sauce see recipe
1 tbl	fresh lemon juice or more
	salt and white pepper
4 x	pita bread rounds
2 x	tomatoes thinly sliced
1 cup	sprouts and/or

Instructions:

Instructions: MAKES 2 CUPS (enough for 4 sandwiches)

Pulse the celery in a food processor until coarsely chopped. Add the chickpeas (garbanzo beans), lemon-tahini sauce, lemon juice and a little salt. Taste and add additional 1 to 2 tablespoons sauce, salt and pepper, as needed. With 4 tablespoons of tahini sauce: 405 cals, 7.8 g fat (17%)

TIP - try to make this the night before. Good on tortillas and as a cracker spread or veg dip. Good on crostini.

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