Yield: 8 Servings
|16 ounces||Chickpeas -- canned rinse|
|1 tablespoon||Virgin olive oil|
|2 larges||Tomatoes -- chopped|
|1 cup||Cucumber -- chopped|
|2 tablespoons||Onion -- minced|
|2 tablespoons||Lemon juice|
|1 tablespoon||Chopped parsley -- or|
|\N \N||Fresh mint|
|1 cup||Arugula -- or shredded|
|4 \N||6 inch pita bread rounds halved|
|¼ cup||Plain nonfat yogurt|
|½ teaspoon||Pressed garlic -- soaked in|
|½ teaspoon||Fresh lemon juice|
1. Preheat oven to 500F. 2. Roll chickpeas in 1 tbsp. olive oil until coated. Spread on baking sheet and bake for 12 to 15 min.
or until chickpeas begin to brown. 3. In a medium bowl, mix together tomatoes, cucumbers, onion, lemon juice, parsley, arugula and cumin.
If desired, add chopped olives, sliced radishes or cilantro. 4. To make tarator sauce: in a small bowl, whisk together tahini, yogurt and lemon-soaked garlic.Set aside. 5. Pack pita pockets with ¼ c.
chickpeas, ½ c. tomato mixture and a drizzle of sauce. If desired, garnish with sprinkles of paprika and chopped parsley.
PANTRY: TAHINI - Thick paste made from crushed sesame seeds. Also used in Hummus (a creamy paste made from mashed chickpeas flavored with garlic, lemon juice, olive oil and tahini. Usually scooped up with torn bits of bita or raw vegetables, eaten as an appetizer.
TARATOR SAUCE - is usually served with falafel but can be used to garnish other dishes made with chickpeas. FALAFEL - Chickepea fritter. Cooked chickpeas, mashed, spiced and shaped into balls or patties; usually deep fried. -----[ mcRecipe/patH.24Au96] ~ - - - - - - - - - - - - - - - - - NOTES : "Middle Eastern food is about vegetables. Eggplant and tomatoes, chickpeas and lentils and about bulgur, garlic, yogurt, parsley, olive oil, sesame seeds. All superfoods, every one!" (original recipe's claim, "serves 4 at 281 cals; 7⅘ g fat" corrected here) Recipe By : "Middle Eastern Light" September 1996 From: