Pitta pockets with chickpea salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14⅛ | ounce | Chickpeas |
| 1 | Red onion | |
| 1 | bunch | Radishes |
| 1 | small | Cucumber |
| 2 | tablespoons | Coriander |
| 1 | tablespoon | Olive oil |
| Lemon Rind | ||
| Lemon Juice | ||
| 4 | Pitta Breads | |
| Seasoning | ||
Directions
Preparation:
Drain the chickpeas, chop the onion and coriander, slice the radishes, dice the cucumer.
1. Place the chickpeas, red onion, radishes, cucumber and fresh coriander in a large mixing bowl. Whisk together the olive oil, lime juice and rind and seasoning. Pour the dressing over the salad and toss together thoroughly.
2. Grill the pitta bread for around 20 seconds on each side. Split open
and fill with the salad mixture and serve.
Per Serving:
682 calories 11g Fibre (high) 121g Carbohydrate (high) 14g Fat (medium) 2g Saturated fat (low) 26g Protein (medium) 2.96g Salt (high) No added sugar Submitted By KAZ DUNKLEY On 04-02-95
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