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

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