Name: Stuffed Pita Pocket with Mashed Chickpeas & Greek-Style Salad
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: ¾ English cucumber; ½ small pkg fresh basil; 3 (398 ml) cans garbanzo beans (chickpeas); ⅓ cup Kalamata olives, pitted; 3 tomatoes; 3 whole grain pitas; black pepper; extra virgin olive oil; garlic powder; oregano, dried; red wine vinegar; salt

Stuffed Pita Pocket with Mashed Chickpeas & Greek-Style SaladStuffed Pita Pocket with Mashed Chickpeas & Greek-Style Salad — a 20-minute snack recipe with 12 ingredients, serving 6.Ingredients

¾ English cucumber

½ small pkg fresh basil

3 (398 ml) cans garbanzo beans (chickpeas)

⅓ cup Kalamata olives, pitted

3 tomatoes

3 whole grain pitas

black pepper

extra virgin olive oil

garlic powder

oregano, dried

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Place in a medium bowl along with oil, vinegar, and spices. Stir to combine the dressing.

Trim and small dice cucumber. Add to the bowl with the dressing.

Small dice tomatoes. Add to the bowl.

Roughly chop olives. Add to the bowl, stir to combine the salad, and set aside.

Drain and rinse chickpeas. Pat dry with paper towels, then place in another medium bowl along with spices. Using a fork or potato masher, roughly mash chickpeas until semi-smooth.

Cut pitas in half and carefully open the pockets. Fill each pocket with mashed chickpeas and salad.

To serve, divide pita pockets between plates and enjoy!

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