Total Time

　　5 minutes (assuming already-prepared sauce)

　　Here's a tasty way to add excitement to your lunch bag. Stuff this flavor-packed mixture into pita with thinly sliced tomato and some lettuce or sprouts, and—if you're willing to offer tastes—be prepared for lunch-matets to ask for the recipe. Try to make this the night before, as it is even tastier after a sojourn in the refrigerator.

Ingredients

　　1 small rib celery, quartered, or 1 broccoli stalk, trimmed, peeled, and quartered

　　1 3/4 cups cooked chickpeas or 1 (15-ounce) can chickpeas, drained (rinsed if nonorganic)

　　5 to 6 tablespoons Lemon-Tahini Sauce

　　2 to 3 tablespoons freshly squeezed lemon juice

　　1/2 teaspoon salt, or to taste

　　Pulse the celery in a food processor until coarsely chopped. Add the chickpeas, 5 tablespoons sauce, 2 tablespoons lemon juice, and salt. Pulse to create a coarse puree. Taste and add more sauce, lemon juice, and/or salt as needed.

　　Reprinted with permission from Short-Cut Vegan by Lorna Sass, copyright © 1997, 2008. Published by William Morrow, an imprint of HarperCollins Publishers.