Greek Salad Pitas Recipe
Ingredients
| Garbanzo beans | 1 Can (10oz), drained, rinsed | |
| Low fat plain yogurt | 1/4 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon coarsely ground black pepper | ||
| Ground cumin | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), peeled | |
| 4 whole wheat pitas | ||
| Romaine lettuce | 3 Cup (16 tbs), sliced | |
| Tomatoes | 2 Medium, diced | |
| Cucumber | 1 Medium, thinly sliced | |
| Feta cheese | 2 Ounce, crumbled | |
| 2 tablespoons chopped fresh mint leaves | ||
| Fresh mint leaves 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.
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.
Chef
