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

Nutrition Facts

Yield: Serves 6

Approximate Nutrient Content per serving:

Calories: 346

Calories From Fat: 81

Total Fat: 9g

Cholesterol: 5mg

Sodium: 1,319mg

Total Carbohydrates: 56g

Protein: 11g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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