Zesty Vegetarian Pitas

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Yield
4 servings
May 1998
RECIPE BY Cooking Light

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

Nutritional Information

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

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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