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Greek Salad Pitas

Western.Chefs's picture
Ingredients
  Garbanzo beans 1 Can (10 oz) (Drained, Rinsed)
  Low fat plain yogurt 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm) (Peeled)
  Whole wheat pitas 4
  Romaine lettuce 3 Cup (48 tbs)
  Tomatoes 2 Medium, diced
  Cucumber 1 Medium, peeled and thinly sliced
  Feta cheese 2 Ounce, crumbled
  Chopped mint leaves 2 Tablespoon
  Mint leaves 1 Tablespoon (For Garnish)
Directions

In food processor with knife blade attached or in blender, place beans, yogurt, oil, lemon juice, salt, pepper, cumin, and garlic; blend until smooth.
Cut off top third of each pita to form a pocket.
Use half of bean mixture to spread inside pockets.
Combine lettuce, tomatoes, cucumber, feta, and chopped mint; use to fill pockets.
Top with remaining bean mixture and mint leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Dish: 
Bread
Ingredient: 
Vegetable
Interest: 
Everyday

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