Jerusalem chickpea pita sandwich

Ingredients

• Celery

  Raw

  1 stalk, medium or 40g

• Lemon Tahini Sauce

  3 servings or 300g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ¾ cup or 420g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 cup or 33g

• Pita bread

  Whole-wheat

  4 pita, large or 256g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Process the celery stock until coarsely chopped
2. Add chickpeas, sauce, lemon juice and salt and create a coarse puree
3. Add sauce, lemon juice, and/or salt to taste to paste
4. Divide amongst four pita pockets, add sprouts and chopped tomato

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