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Greek Salad with Bean Spread Pitas

 Greek Salad with Bean Spread Pitas
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
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 3/4 cup canned garbanzo beans or 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.

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Greek Salad with Bean Spread Pitas (continued)

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