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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.


(Recipe serves 2-3 hungry peeps)
1 15-oz can chickpeas, rinsed and drained
- 2-3 med sized pita pockets or wraps
3 tbsp mayonnaise; we used plant-based alternative Just Mayo
- 1/2 tsp grainy mustard
- a little less than 1/4 cup red onion diced
2-3 chopped green onions
2 celery stalks chopped
1 medium carrot grated
2 tbsp fresh dill finely chopped (1 tbsp dried works too!)
- 1 stress-relieving squeeze of a lemon
- a healthy pinch of salt 'n pepper!
- sliced avocado and arugula for garnish (optional)


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!

More camp inspired good eats  // GOOD FOOD

Recipe field test and Photography by: Christina Fast



Émilie said:

Yummy!! Thanks for sharing this. Minimalist Baker is my fav and this twist on her recipe for camping is awesome! Definitely on my list now! Keep the vegan camp recipes coming ?

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