Zesty Vegetarian Pittas

(submitted by happyveggie)

You'll have about <3/4> cup of the chickpea spread left over. Serve it with baked tortilla chips for a high-carbohydrate snack.

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) pittas, cut in half

4 curly leaf lettuce leaves

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.

4 servings. CALORIES 209 and FAT 6.2g each.

If you would like to submit a recipe please click the contact us button on the left and fill out the form.

This site was featured in Woman's Own Diet Special™ Magazine as one of the Top Ten Diet Sites!