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Middle East Pita Pockets

American.foodie's picture
  Canned chickpeas 1⁄2 Cup (8 tbs), drained
  Water 1⁄4 Cup (4 tbs)
  Sesame seeds 2 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Pepper sauce 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped cucumber 1⁄2 Cup (8 tbs)
  Julienne strips yellow squash 1⁄2 Cup (8 tbs)
  Julienne strips zucchini 1⁄2 Cup (8 tbs)
  Sliced radishes 1⁄4 Cup (4 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Pita breads 2 (6 Inches In Diameter)

In container of blender or food processor combine chick peas, water, sesame seeds, lemon juice, garlic, Tabasco sauce and salt.
Cover; blend until smooth.
In medium bowl mix cucumber, yellow squash, zucchini, radishes and green onions.
Cut pita breads in half to form pockets.
Spoon vegetable mixture into each pocket.
Spoon chick pea sauce over vegetables

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 719 Calories from Fat 154

% Daily Value*

Total Fat 18 g28.3%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2105.6 mg87.7%

Total Carbohydrates 118 g39.2%

Dietary Fiber 16.2 g64.9%

Sugars 7.1 g

Protein 27 g53.6%

Vitamin A 50.5% Vitamin C 129.3%

Calcium 51.9% Iron 53.8%

*Based on a 2000 Calorie diet

Middle East Pita Pockets Recipe