GOOD FOOD // CAMP GRUB 014 // CHICKPEA SALAD STUFFED PITAS 

The chickpea might just be our favourite pea, though we tend to keep it on the down-low with the risk of sounding sexist. But all seriousness pushed aside, we highly recommend this easy pea-sy Chickpea Salad Stuffed Pita recipe for a lunch out in the boonies, no matter the weather!

Recipe inspired by this classic sandwich from the Minimalist Baker.

THE GOODS:

THE PREP:

1) For day-trips you could easily whip up everything up at home and bring along in lightweight containers to fill pitas when the time comes!

 2) In a large bowl, add the rinsed and drained chickpeas. Now mix in the mayonnaise, mustard, dill, carrot, celery, green and red onions and give it a good stir!

Pro Tip: You can totally mash up the chickpeas with a potato masher first, before adding the rest of the ingredients. This helps with any runaway peas! Lesson learned. 

3) Next, squeeze in the lemon juice and sprinkle with some salt and pepper to taste. Set out any garnishes you plan to use for toppings, like avocado, arugula or spinach, etc.

4) Last but not least – stuff the pitas and then your faces! Enjoy!

Tag #campbrandgrub to show us how you make GOOD FOOD in the great outdoors!