Chickpea Salad Pockets

Marygrace Taylor, Photography by Andrew McCaul


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Makes 4 servings

2 15-ounce cans chickpeas, drained and rinsed

1 large carrot, peeled and shredded

1⁄2 small yellow onion, finely chopped

2 garlic cloves, minced

1∕3 cup vegan mayonnaise

4 teaspoons kelp powder

Salt and pepper

4 small whole wheat pitas, halved

1⁄2 head romaine lettuce, chopped

This chickpea salad sandwich is seasoned with kelp, a mild-flavored, nutrient-rich seaweed (you can find kelp powder at well-stocked natural food stores). Vegan mayonnaise makes these pockets lighter and egg- and dairy-free, but you can use regular mayonnaise, if that’s what you have on hand.1


1. In a medium bowl, add the chickpeas, celery, carrot, onion, and garlic, mixing to combine.

2. Add the mayonnaise, kelp powder, and salt and pepper (to taste) and mix again until everything is coated.

3. Fill each pita halfway with lettuce and fill the rest with the chickpea mixture. Serve.

Per Serving:

Calories: 357

Carbohydrates: 64 g

Fat: 7 g

Protein: 13 g

Fiber: 12 g

Active Time: 10 minutes

Total Time: 10 minutes