Garbanzo Bean Pitas
Light & Tasty
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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. —Susan LeBrun of Sulphur, Louisiana
SERVINGS: 4
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 20 min.
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
- 2 whole wheat pita breads (6 inches), halved
- 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:
In a blender or food processor, combine the first eight ingredients; cover and process until smooth. 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.