Cooking Light Vegetarian -- Mediterranean Pitas

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* Exported from MasterCook *

 

Mediterranean Pitas

 

Recipe By :Cooking Light Low Fat Ways to Cook Vegetarian

Serving Size : 8 Preparation Time :0:00

Categories : Cooking Light Low Fat Ways

 

Amount Measure Ingredient -- Preparation Method

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1 19 oz. can garbanzo beans -- undrained

2 tablespoons green onions -- sliced

2 tablespoons sesame seeds -- toasted

1 1/2 tablespoons lemon juice

1/8 teaspoon salt

1/8 teaspoon hot sauce

1 clove garlic -- minced

8 8 inch pita bread rounds

8 green leaf lettuce leaves

2 cups alfalfa sprouts

1 medium cucumber -- thinly sliced

1/2 cup plain nonfat yogurt

 

Drain beans reserving 2 tablespoons of liquid. Position knife blade in

food processor bowl; add beans, reserved liquid, green onions, and next 5

ingredients. Process until smooth, scraping sides of processor bowl.

Spread bean mixture evenly on top of pitas. Place 1 lettuce leaf on each

pita. Divide alfalfa sprouts and cucumber evenly among pitas. Drizzle 1

tablespoon of yogurt over cucumbers on each pita. Roll each pita toward center

at bottom. Wrap bottom of each pita in wax paper, foil, or decorative tissue

paper. Serve immediately.

 

 

 

S(ISBN):

" 0-8487-2206-X "

Copyright:

" 1996, Oxmoor House "

 

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Per serving: 286 Calories (kcal); 3g Total Fat; (10% calories from fat); 12g

Protein; 52g Carbohydrate; trace Cholesterol; 376mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0