Mediterranean Vegetable Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Mediterranean-Style Sandwich from the South Beach Diet's Daily Dish (Phase 2). The bright colors and flavors of this overstuffed sandwich reflect the sunny region it’s named for. Soaking the onions in ice water tames the bite; try this technique for salads too. If you’re on Phase 1, skip the pita and eat the filling as a salad. Ingredients:
1/2 small red onion, very thinly sliced |
1 (15 1/2 ounce) can chickpeas, rinsed and drained |
1 1/2 cups baby spinach |
1/3 cup reduced-fat feta cheese, crumbled |
1 medium cucumber, halved crosswise and thinly sliced lengthwise |
1 large tomato, thinly sliced |
2 roasted red peppers, rinsed and cut into 1/4-inch slices (from a jar) |
1/4 cup kalamata olive, pitted and roughly chopped |
1 tablespoon extra virgin olive oil |
1 1/2 teaspoons red wine vinegar |
1/8 teaspoon ground cumin |
cayenne |
2 (6 inch) whole grain pita, halved |
Directions:
1. Place onion in a small bowl and cover with ice water, let sit for 10 minutes.
2. Drain onion, pat dry, and place in a medium bowl. Add chickpeas, spinach, feta, cucumber, tomato, peppers, olives, oil, vinegar, and cumin; stir gently to combine. Season with cayenne to taste.
3. Fill pita halves with vegetable mixture and serve.
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