EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4541/
Chickpea and Cucumber Stuffed Pita
Yield: Serves 6
Ingredients
| 1 |
can |
(15 oz.) garbanzo beans, rinsed and drained
|
|
|
| 1 |
|
small tomato, seeded and chopped
|
|
|
| 1 |
cup |
diced peeled cucumber
|
|
|
| 1 |
|
red onion, sliced and separated into rings
|
|
|
| 10 |
|
pitted kalamata olives, chopped
|
|
|
| 1/4 |
cup |
coarsely chopped parsley
|
|
|
| 2 |
tablespoons |
red wine vinegar
|
|
|
| 2 |
tablespoons |
extra virgin olive oil
|
|
|
| 1/2 |
teaspoon |
garlic, minced
|
|
|
| 1 |
teaspoon |
lemon pepper
|
|
|
| 1 |
teaspoon |
oregano
|
|
|
| 1/4 |
cup |
low-fat crumbled feta cheese, optional
|
|
|
| 1 1/2 |
cups |
shredded lettuce
|
|
|
| 12 |
|
pepperoncini
|
|
|
| 6 |
|
pita pockets, cut in half
|
|
|
Directions:
Combine the garbanzo beans, tomato, cucumber, onion, olives and parsley in a medium bowl.
In a small bowl, whisk together the vinegar, oil, garlic, lemon pepper and oregano. Pour over the bean mixture and toss well to mix.
Divide lettuce evenly among pita pockets. Then add cucumber mixture, feta cheese and a pepperoncini to each pita half.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4541/