Greek Salad with Bean Spread Pitas

Name: Greek Salad with Bean Spread Pitas
Prep time: 20 min
Total time: 20 min
Yield: 2 servings.
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

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

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.

Nutrition 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.

Originally published as Greek Salad Pitas in Country Woman October/November 2010