Recipes

Chickpea Salad Pita Bites

FromSamantha Scott

Made with

Cream Style Sweet Corn, 8.5 oz.

Cream Style Sweet Corn, 8.5 oz.
Whole Kernel Sweet Corn, 4 oz. Cups, 4-Pack

Whole Kernel Sweet Corn, 4 oz. Cups, 4-Pack
Mixed Vegetables, 4 oz. Cups, 4-Pack

Mixed Vegetables, 4 oz. Cups, 4-Pack
Where To Buy

Ingredients

  • 1 can 15oz can of Chickpeas (Garbanzo Beans)

  • 1 4 oz Libby’s® Whole Kernel Sweet Corn Vegetable Cup

  • 1/4 cup Mayonnaise (Vegan or regular)

  • 1/2 Green Apple

  • 1/2 Cucumber, peeled

  • Salt & Pepper to taste

  • Pita or Naan Bread, quartered

  • Cherry tomatoes

  • Cheese Cubes

  • Fresh Baby Carrots

  • Trail-Mix

  • 1 4 oz Libby’s® Whole Kernel Sweet Corn Vegetable Cup

Instructions

  1. Drain the can of chickpeas. Pour the entire can into a medium bowl.

  2. Lightly mash the chickpeas with a potato masher or fork.

  3. Add the mayonnaise to the bowl.

  4. Chop the cucumber and apple into tiny pieces, roughly 1/4inch in size and add to the bowl.

  5. Drain the 4 oz Libby’s® Whole Kernel Sweet Corn Vegetable Cup. Add to the bowl.

  6. Add salt & pepper to the bowl.

  7. Mix thoroughly until a creamy consistency and ingredients are coated.

  8. Add mixture to the bento box and serve alongside pita bread pieces.

  9. Finally, add your favorite side pairings, serve with your favorite 4 oz Libby’s® Vegetable Cup and enjoy!