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Zesty Vegetarian Pitas

Yield 4 servings

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

  1. 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.