| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Light mayonnaise |
| 1/4 | c | Chopped fresh basil |
| 2 | tb | Sun-dried tomato spread; (such as California Sun Dry) |
| 1 | ts | Lemon juice |
| 1/4 | ts | Pepper |
| 1 | cn | (15-ounce) chickpeas (garbanzo beans); drained |
| 2 | c | Chopped seeded tomato |
| 1/2 | c | Diced seeded peeled cucumber |
| 1/4 | c | Chopped red onion |
| 1/4 | c | Fat-free Italian dressing |
| 2 | Pitas;, (6-inch) cut in half | |
| 4 | Curly leaf lettuce leaves |
INSTRUCTIONS
recipes I just downloaded from Cooking Light's website (sorry, my MC is down right now). You'll have about 3/4 cup of the chickpea spread left over. Serve it with baked tortilla chips for a high-carbohydrate snack. 1. Combine first 6 ingredients in a food processor; process until smooth. Cover and chill. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour. Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup marinated vegetables into each pita half. Yield: 4 servings. CALORIES 209 (27% from fat); FAT 6.2g (sat 0.8g, mono 1.8g, poly 2.9g); PROTEIN 6g; CARB 32.3g; FIBER 5.5g; CHOL 5mg; IRON 3.5mg; SODIUM 294mg; CALC 61mg Posted to EAT-LF Digest by levya@mindspring.com on May 11, 1998
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