Pocket bread salad sandwiches

6 Servings

Ingredients

Quantity Ingredient
8 ounces Canned garbanzo beans --
Drained
1 Clove garlic -- minced or
Pressed
¼ cup Plain yogurt
2 tablespoons Lemon juice
¼ cup Tahini
6 Pita breads
2 cups Torn red leaf lettuce
½ cup Thinly sliced cucumber
1 small Green pepper -- seeded and
Chopped
¼ cup Red onion -- slivered
¼ cup Ripe olives
½ cup Coarsely crumbled feta
Cheese
1 tablespoon Red wine vinegar
1 teaspoon Lemon juice
¼ teaspoon Salt
¼ teaspoon Ground cumin
⅛ teaspoon Paprika
⅛ teaspoon Dried oregano
¼ cup Olive oil

Directions

1. Preheat oven to 350 degrees F. In food processor or blender combine garbanzos, garlic, yogurt, and lemon juice; process or whirl until smoothly pureed. Blend in tahini.

2. Wrap pita breads loosely in foil and heat in oven until warm (10 to 15 minutes). Cut each in half to make 2 half-rounds.

3. While bread warms, lightly mix lettuce, cucumber, pepper, onion, olives, and cheese.

4. To serve, spread about 1 heaping tablespoon of the tahini mixture in each pita bread half. Lightly combine lettuce mixture and Cumin Dressing.

Divide salad filling evenly among pita bread halves. Serve at once.

Cumin Dressing: In a small bowl mix vinegar, lemon juice, salt, cumin, paprika, and oregano. Using a whisk or fork, gradually mix in oil. Makes about ⅓ cup.

Recipe By : the California Culinary Academy File

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