Zesty Vegetarian Pitas

Cooking Light
4 servings


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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.

Created date

May 1998

Nutritional Information

Calories 209
Caloriesfromfat 27 %
Fat 6.2 g
Satfat 0.8 g
Monofat 1.8 g
Polyfat 2.9 g
Protein 6 g
Carbohydrate 32.3 g
Fiber 5.5 g
Cholesterol 5 mg
Iron 3.5 mg
Sodium 294 mg
Calcium 61 mg