Photo: John Autry; Styling: Cindy Barr
Pair this sandwich with a mixed green salad or cup of soup for a light dinner.
Yield:
Serves 4 (serving size: 1 sandwich)
Nutritional Information
Calories
185
Fat
1.6 g
Satfat
0.3 g
Monofat
0.3 g
Polyfat
0.5 g
Protein
9.5 g
Carbohydrate
33.4 g
Fiber
3.8 g
Cholesterol
0.0 mg
Iron
2.2 mg
Sodium
477 mg
Calcium
74 mg
Ingredients
2
garlic cloves, minced
6 tablespoons
plain fat-free Greek yogurt, divided
2 tablespoons
reduced-fat mayonnaise
1 tablespoon
fresh lemon juice
1/2 teaspoon
salt
1
(15-ounce) can no-salt-added chickpeas, rinsed and drained
1/2 cup
diced peeled English cucumber
1 tablespoon
chopped fresh dill
1
carrot, shredded
2
(6-inch) pitas, cut in half
4
curly leaf lettuce leaves
Preparation
1. Combine garlic, 5 tablespoons yogurt, and next 4 ingredients (through chickpeas) in a bowl; mash with a potato masher or fork until almost smooth or to desired consistency. Stir in cucumber and dill.
2. Combine remaining 1 tablespoon yogurt and carrot in a small bowl; stir well to coat.
3. Line each pita half with 1 lettuce leaf; fill with 1/2 cup chickpea mixture and 2 tablespoons carrot mixture.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
October 2011
