Ingredients
- 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
Nutrition 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
How to Make It
-
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.
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