Zesty vegetarian pitas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Light mayonnaise |
| ¼ | cup | Chopped fresh basil |
| 2 | tablespoons | Sun-dried tomato spread; (such as California Sun Dry) |
| 1 | teaspoon | Lemon juice |
| ¼ | teaspoon | Pepper |
| 1 | can | (15-ounce) chickpeas (garbanzo beans); drained |
| 2 | cups | Chopped seeded tomato |
| ½ | cup | Diced seeded peeled cucumber |
| ¼ | cup | Chopped red onion |
| ¼ | cup | Fat-free Italian dressing |
| 2 | Pitas;, (6-inch) cut in half | |
| 4 | Curly leaf lettuce leaves | |
Directions
recipes I just downloaded from Cooking Light's website (sorry, my MC is down right now).
You'll have about ¾ cup of the chickpea spread left over. Serve it with baked tortilla chips for a high-carbohydrate snack.
1. Combine first 6 ingredients in a food processor; process until smooth.
Cover and chill. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour. Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about ⅔ cup marinated vegetables into each pita half. Yield: 4 servings.
CALORIES 209 (27% from fat); FAT 6.2g (sat 0.8g, mono 1.8g, poly 2.9g); PROTEIN 6g; CARB 32.3g; FIBER 5.5g; CHOL 5mg; IRON 3.5mg; SODIUM 294mg; CALC 61mg
Posted to EAT-LF Digest by levya@... on May 11, 1998