Prevention's chickpeas in pita
Yield: 8 Servings
Ingredients:
- 16 oz Chickpeas -- canned rinse Drain
- 1 tb Virgin olive oil
- 2 lg Tomatoes -- chopped
- 1 c Cucumber -- chopped
- 2 tb Onion -- minced
- 2 tb Lemon juice
- 1 tb Chopped parsley -- or Fresh mint
- 1 c Arugula -- or shredded Lettuce
- 1/8 ts Cumin
- 4 6 inch pita bread rounds -halved TARATOR SAUCE:
- 3 tb Tahini
- 1/4 c Plain nonfat yogurt
- 1/2 ts Pressed garlic -- soaked in
- 1/2 ts Fresh lemon juice
Instructions:
PREPARATION 1. Preheat oven to 500F. 2. Roll chickpeas in 1 tbsp. olive oil until coated. Spread on baking sheet and bake for 12 to 15 min. or until chickpeas begin to brown. 3. In a medium bowl mix together tomatoes cucumbers onion lemon juice parsley arugula and cumin. If desired add chopped olives sliced radishes or cilantro. 4. To make tarator sauce: in a small bowl whisk together tahini yogurt and lemon-soaked garlic.Set aside. 5. Pack pita pockets with 1/4 c. chickpeas 1/2 c. tomato mixture and a drizzle of sauce. If desired garnish with sprinkles of paprika and chopped parsley. PANTRY: TAHINI - Thick paste made from crushed sesame seeds. Also used in Hummus (a creamy paste made from mashed chickpeas flavored with garlic lemon juice olive oil and tahini. Usually scooped up with torn bits of bita or raw vegetables eaten as an appetizer. TARATOR SAUCE - is usually served with falafel but can be used to garnish other dishes made with chickpeas. FALAFEL - Chickepea fritter. Cooked chickpeas mashed spiced and shaped into balls or patties; usually deep fried. -----[ mcRecipe/patH.24Au96] ~ - - - - - - - - - - - - - - - - - NOTES : "Middle Eastern food is about vegetables. Eggplant and tomatoes chickpeas and lentils and about bulgur garlic yogurt parsley olive oil sesame seeds. All superfoods every one!" (original recipe's claim serves 4 at 281 cals; 7.8 g fat corrected here) Recipe By : "Middle Eastern Light" September 1996 From:
