Selma IGA Recipes
https://selma.iga.com/Recipes/Detail/4541/Chickpea_and_Cucumber_Stuffed_Pita
Chickpea and Cucumber Stuffed Pita
Yield: Serves 6
Ingredients
| 1 | can | (15 oz.) garbanzo beans, rinsed and drained | |
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| 1 | small tomato, seeded and chopped | ||
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| 1 | cup | diced peeled cucumber | |
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| 1 | red onion, sliced and separated into rings | ||
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| 10 | pitted kalamata olives, chopped | ||
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| 1/4 | cup | coarsely chopped parsley | |
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| 2 | tablespoons | red wine vinegar | |
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| 2 | tablespoons | extra virgin olive oil | |
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| 1/2 | teaspoon | garlic, minced | |
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| 1 | teaspoon | lemon pepper | |
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| 1 | teaspoon | oregano | |
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| 1/4 | cup | low-fat crumbled feta cheese, optional | |
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| 1 1/2 | cups | shredded lettuce | |
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| 12 | pepperoncini | ||
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| 6 | pita pockets, cut in half | ||
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Nutrition Facts
Yield: Serves 6
Approximate Nutrient Content per serving:
| Calories: | 346 | |
| Calories From Fat: | 81 | |
| Total Fat: | 9g | |
| Cholesterol: | 5mg | |
| Sodium: | 1,319mg | |
| Total Carbohydrates: | 56g | |
| Protein: | 11g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Combine the garbanzo beans, tomato, cucumber, onion, olives and parsley in a medium bowl.
In a small bowl, whisk together the vinegar, oil, garlic, lemon pepper and oregano. Pour over the bean mixture and toss well to mix.
Divide lettuce evenly among pita pockets. Then add cucumber mixture, feta cheese and a pepperoncini to each pita half.
Please note that some ingredients and brands may not be available in every store.
Selma IGA Recipes
https://selma.iga.com/Recipes/Detail/4541/Chickpea_and_Cucumber_Stuffed_Pita
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