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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This a wonderful meatless recipe for informal dinners and quick lunches alike. I add a little horseradish to my pitas for extra flair. âSusan LeBrun of Sulphur, Louisiana Ingredients:
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1/2 cup fat-free mayonnaise |
1 tablespoon water |
2 tablespoons minced fresh parsley |
2 tablespoons chopped walnuts |
1 tablespoon chopped onion |
1 garlic clove, minced |
1/8 teaspoon pepper |
4 whole wheat pita pocket halves |
4 lettuce leaves |
1/2 small cucumber, thinly sliced |
1 small tomato, seeded and chopped |
1/4 cup fat-free ranch salad dressing, optional |
Directions:
1. In a blender, combine the first eight ingredients; cover and process until blended. Spoon 1/3 cup bean mixture into each pita half. Top with lettuce, cucumber and tomato. Serve with ranch dressing if desired. Yield: 4 servings.
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