Chickpea Salad Pitas
Recipe: #4158
January 18, 2012
Categories: Cheese, Cucumber, Onions, Peppers, Greek, High Fiber, High Protein, No Eggs, Vegan, Vegetarian, more
"I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving. "
Ingredients
Nutritional
- Serving Size: 1 (118.3 g)
- Calories 342.7
- Total Fat - 9.4 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 62.2 mg
- Total Carbohydrate - 51.1 g
- Dietary Fiber - 13.8 g
- Sugars - 9.2 g
- Protein - 15.5 g
- Calcium - 91.8 mg
- Iron - 5.1 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
Step 2
Cut pita bread in half, line both side with a few lettuce leaves. Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).
Tips
No special items needed.