- 4
Ingredients
- 1 1/2 cups canned chickpeas, rinsed and drained, coarsely chopped
- 1/2 cup chopped celery
- 2 tbsp chopped red onion
- 3 tbsp chopped dill pickle (~1 pickle)
- 1 tbsp minced fresh dill
- 1 garlic clove, minced
- 1/2 tsp regular mustard
- 2 tbsp fresh lemon juice
- 1/4 cup toasted sunflower seeds (or pecans/walnuts)
- salt and pepper, to taste
- 4 large or 8 small tortillas, to serve
- lettuce, spinach or arugula, to serve
Preparation
Step 1
Mix everything into a bowl and season with salt and pepper, to taste. Stuff into a wrap or pita, or enjoy with crackers or rice cakes.
Nutrition Facts
4 Servings (filling only)
Calories 153.2
Total Fat 4.8 g
Saturated Fat 0.4 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 128.4 mg
Potassium 299.2 mg
Total Carbohydrate 19.9 g
Dietary Fiber 4.9 g
Sugars 0.7 g
Protein 7.1 g
4 servings (1 large tortilla each)
Calories 343.2
Total Fat 9.8 g
Saturated Fat 1.4 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 3.3 g
Cholesterol 0.0 mg
Sodium 658.4 mg
Potassium 299.2 mg
Total Carbohydrate 51.9 g
Dietary Fiber 6.9 g
Sugars 2.7 g
Protein 12.1 g
4 servings (2 small tortillas each)
Calories 333.2
Total Fat 7.8 g
Saturated Fat 1.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 1.4 g
Cholesterol 0.0 mg
Sodium 468.4 mg
Potassium 499.2 mg
Total Carbohydrate 53.9 g
Dietary Fiber 12.9 g
Sugars 2.7 g
Protein 13.1 g