garden chickpea pitas
Ingredients:
  • (3) red radishes, chopped
  • (1/2 small) seedless cucumber, peeled and chopped
  • (1/2) green bell pepper, chopped
  • (1/2 small) red onion, finely chopped
  • (1/4 cup) crumbled feta cheese
  • (1/2 cup) canned chickpeas, rinsed and drained
  • (1 Tbsp.) tahini
  • (3 Tbsp.) fat-free plain yogurt
  • (1/4 tsp.) dried oregano
  • (1/4 tsp.) ground cumin
  • (2) whole wheat pitas (6 in. diameter)
  • (4 medium) romaine lettuce leaves, bottoms cut
Servings

2

Lunch

Garden Chickpea Pitas

Whole-wheat pitas stuffed with mixed vegetables, feta cheese and Indian spiced chickpeas.

Preparation Time

About 15 minutes

Cook Time

No cooking required

    Instructions

  1. 1Mix together radishes, cucumber, pepper, onion and cheese, set aside. In a separate medium bowl, mash chickpeas with tahini, yogurt, oregano and cumin.
  2. 2Cut 1-2 inches off the side of each pita and gently open the pocket. Shred 2 lettuce leaves, fold the other two and place
    one inside each pita.
  3. 3Stuff each with 1/2 cup shredded lettuce, vegetables and chickpeas. Serve and enjoy.

Nutritional Information

Serving Size: 1 pita



Amount Per Serving:

  • Calories 371
  • Total Fat 11 g
  • Total Carbohydrate 56.9 g
  • Protein 16 g
  • Cholesterol — mg
  • Sodium 575 mg
  • Fiber 10.2 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Wraps and Pitas

Recipe Ethnicity: Middle-Eastern

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.