Mediterranean Pita Sandwiches
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Mediterranean Pita Sandwiches
YIELD Makes 4 servings
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A garlic-cilantro dressing compliments a colorful mixture of chick peas, cucumbers, carrots and onions. Serve it in a whole wheat pita or as a side salad.
INGREDIENTS
| 1 | cup plain fat-free yogurt |
| 1 | tablespoon chopped fresh cilantro |
| 2 | cloves garlic, minced |
| 1 | teaspoon lemon juice |
| 1 | can (about 15 ounces) chickpeas, rinsed and drained |
| 1 | can (14 ounces) artichoke hearts, rinsed, drained and coarsely chopped |
| 1‑1/2 | cups thinly sliced cucumber halves (halved lengthwise) |
| 1/2 | cup shredded carrot |
| 1/2 | cup chopped green onions |
| 4 | rounds whole wheat pita bread, cut in half |
PREPARATION:
- Combine yogurt, cilantro, garlic and lemon juice in small bowl.
- Combine chickpeas, artichoke hearts, cucumbers, carrot and green onions in medium bowl. Stir in yogurt mixture until well blended.
- Divide cucumber mixture among pita halves.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Serving Size: | 2 filled pita halves |
| Sodium | 813 mg |
| Protein | 19 g |
| Fiber | 16 g |
| Carbohydrate | 79 g |
| Cholesterol | 1 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 7 % |
| Calories | 399 |
DIETARY EXCHANGE:
| Meat | 1 |
| Starch | 5 |
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