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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This healthy meal-in-a-pocket combines fresh Greek salad with a velvety smooth bean spread. You can also serve the spread with crackers or as a dip with cut vegetables.Nicole Filizetti, Jacksonville, Florida Ingredients:
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained |
2 tablespoons lemon juice |
1 tablespoon sliced green olives with pimientos |
1 teaspoon olive oil |
1 garlic clove, minced |
1 cup fresh baby spinach |
1/4 cup chopped seeded peeled cucumber |
1/4 cup crumbled feta cheese |
2 tablespoons chopped marinated quartered artichoke hearts |
2 tablespoons sliced greek olives |
1/4 teaspoon dried oregano |
2 whole wheat pita pocket halves |
Directions:
1. Place the first five ingredients in a food processor; cover and process until smooth. Set aside.
2. In a small bowl, combine the spinach, cucumber, cheese, artichokes, olives and oregano.
3. Spread bean mixture into pita halves; add salad. Serve immediately. Yield: 2 servings.
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