Ingredients
1/2 cup dill pickle relish1/3 cup reduced-fat mayonnaise1/4 cup dill pickle juice1 tablespoon honey Dijon mustard2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained1/3 cup finely chopped celery1/3 cup shredded carrot7 whole wheat pita pocket halves2 cups fresh torn spinach7 tomato slices, halved
Preparation
In a blender, combine the pickle relish, mayonnaise, pickle juice and mustard. Add one can of chickpeas; cover and process until smooth. Gradually add remaining can of chickpeas; blend until smooth.
Transfer to a large bowl; stir in celery and carrot. Line pita bread with spinach leaves and tomato slices. Place about 1/2 cup chickpea mixture in each pita half.
