Wednesday, October 19, 2005

Chickpea Pita Pockets

Yummy, yummy lunch or dinner!

Chickpea Pita Pockets

1 15 oz. can light or regular chickpeas (garbanzo beans), rinsed and drained
1 cup shredded spinach or lettuce
2/3 cup seedless grapes, halved (I like red or black)
1/2 cup finely chopped red sweet pepper
1/3 cup thinly sliced celery
1/4 cup finely chopped onion
1/4 cup mayonnaise or salad dressing
2 Tbsp. poppy seed dressing or desired creamy salad dressing
4-6 pita bread rounds, split in half crosswise
1/2 cup finely shredded Swiss cheese (slices work great too)
I have added sunflower seeds (no shell) and it tastes great
I think shredded chicken would be good too

In a large bowl combine chickpeas, spinach or lettuce, grapes, red sweet pepper, celery, and onion. In a small bowl stir together mayo/sald dressing and poppy seed or desired dressing. Add to chickpea mixture, stirring till combined. Spoon into pita bread halves. Top with cheese (or place slice in bread before filling). Makes 4-6 servings (2 halves per serving!!!)

From Better Homes and Gardens "Prized Tested Recipes", March 1998

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