Chickpea and Cucumber Stuffed Pita

Serves 6


  1. 1 can (15 oz.) garbanzo beans, rinsed and drained
  2. 1 small tomato, seeded and chopped
  3. 1 cup diced peeled cucumber
  4. 1 red onion, sliced and separated into rings
  5. 10 pitted kalamata olives, chopped
  6. 1/4 cup coarsely chopped parsley
  7. 2 tablespoons red wine vinegar
  8. 2 tablespoons extra virgin olive oil
  9. 1/2 teaspoon garlic, minced
  10. 1 teaspoon lemon pepper
  11. 1 teaspoon oregano
  12. 1/4 cup low-fat crumbled feta cheese, optional
  13. 1 1/2 cups shredded lettuce
  14. 12 pepperoncini
  15. 6 pita pockets, cut in half

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.

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