Greek Salad with Bean Spread Pitas Recipe

Greek Salad with Bean Spread Pitas Recipe
Greek Salad with Bean Spread Pitas Recipe photo by Taste of Home
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Greek Salad with Bean Spread Pitas Recipe

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This healthy meal-in-a-pocket combines fresh Greek salad with a velvety smooth bean spread. You can also serve the spread with crackers or as a dip with cut vegetables.—Nicole Filizetti, Jacksonville, Florida
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3/4 cup canned chickpeas, rinsed and drained
  • 2 tablespoons lemon juice
  • 1 tablespoon sliced green olives with pimientos
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 cup fresh baby spinach
  • 1/4 cup chopped seeded peeled cucumber
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped marinated quartered artichoke hearts
  • 2 tablespoons sliced Greek olives
  • 1/4 teaspoon dried oregano
  • 2 whole wheat pita pocket halves

Directions

Place the first five ingredients in a food processor; cover and process until smooth. Set aside.
In a small bowl, combine the spinach, cucumber, cheese, artichokes, olives and oregano.
Spread bean mixture into pita halves; add salad. Serve immediately. Yield: 2 servings.
Originally published as Greek Salad Pitas in Country Woman October/November 2010, p41

Nutritional Facts

1 filled pita half: 292 calories, 12g fat (3g saturated fat), 8mg cholesterol, 687mg sodium, 38g carbohydrate (3g sugars, 7g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

  • 3/4 cup canned chickpeas, rinsed and drained
  • 2 tablespoons lemon juice
  • 1 tablespoon sliced green olives with pimientos
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 cup fresh baby spinach
  • 1/4 cup chopped seeded peeled cucumber
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped marinated quartered artichoke hearts
  • 2 tablespoons sliced Greek olives
  • 1/4 teaspoon dried oregano
  • 2 whole wheat pita pocket halves
  1. Place the first five ingredients in a food processor; cover and process until smooth. Set aside.
  2. In a small bowl, combine the spinach, cucumber, cheese, artichokes, olives and oregano.
  3. Spread bean mixture into pita halves; add salad. Serve immediately. Yield: 2 servings.
Originally published as Greek Salad Pitas in Country Woman October/November 2010, p41

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