| 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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