This is a very good recipe for a lunch. I was out of chickpeas so I used white beans and it was still wonderful. The garlic was way too strong though; I'm not sure I'll ever get the garlic flavor out of my mouth! Next time I will use half the garlic.
Mashed Chickpea Pitas
Pair this sandwich with a mixed green salad or cup of soup for a light dinner.
More From Cooking Light
- Calories: 185
- Fat: 1.6g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.5g
- Protein: 9.5g
- Carbohydrate: 33.4g
- Fiber: 3.8g
- Cholesterol: 0.0mg
- Iron: 2.2mg
- Sodium: 477mg
- Calcium: 74mg
- 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
- 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.
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