Chunky Vegetable and Walnut Dip

To serve dip, cut pita bread into wedges and toast at 400°F about 7 to 8 minutes or until lightly browned. Delicious also served with bagel chips, bread sticks or crackers.

½ cup California walnuts, chopped

1 can chickpeas, drained, rinsed, divided

6 tablespoons Italian dressing, low-fat, divided

1 carrot, large, cut into chunks

1 red pepper, cut into chunks

1 clove garlic, small, minced

½ red onion, small, cut into chunks

¼ cup parsley, finely chopped

Salt and pepper, to taste

Directions at walnuts.org

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