Mediterranean Pita Sandwiches
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.
Makes 4 servings
|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|
- 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.
|Serving Size:||2 filled pita halves|
|Calories from Fat||7 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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