Guest guest Posted March 27, 2000 Report Share Posted March 27, 2000 * Exported from MasterCook * Zesty Vegetarian Pitas Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : May '98 Vegetarian Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light mayonnaise 1/4 cup chopped fresh basil 2 tablespoons sun-dried tomato spread (such as California Sun Dry) 1 teaspoon lemon juice 1/4 teaspoon pepper 1 (15-ounce) can chickpeas (garbanzo beans) -- drained 2 cups chopped seeded tomato 1/2 cup diced seeded peeled cucumber 1/4 cup chopped red onion 1/4 cup fat-free Italian dressing 2 (6-inch) pitas -- cut in half 4 curly leaf lettuce leaves 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 2/3 cup marinated vegetables into each pita half. Source: " Cooking Light, May 1998, p.160 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 314 Calories (kcal); 8g Total Fat; (21% calories from fat); 9g Protein; 54g Carbohydrate; 11mg Cholesterol; 879mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : You'll have about 3/4 cup of the chickpea spread left over. Serve it with baked tortilla chips for a high-carbohydrate snack. Nutr. Assoc. : 0 0 1505 0 0 2603 20183 3010 20221 4236 1140 810 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.