Chickpea Salad Pockets

Tested Till Perfect

The filling for these pockets also makes a delightful main-course salad or side dish with grilled chicken or salmon. Leftover salad is delicious on top of greens or on an antipasto plate.

Servings: 4

Ingredients:

Nutritional Info
PER SERVING: about -
cal 591
pro 23 g
total fat 19 g
sat. fat 3 g
carb 85 g
fibre 10 g
chol 5 mg
sodium 1.026 mg
% RDI: -
calcium 19%
iron 34%
vit A 9%
vit C 42%
folate 84%
    1 jar (6 oz/170 mL) marinated artichoke hearts
    1/4 cup (50 mL) chopped fresh parsley or basil
    2 tbsp (25 mL) Extra-virgin olive oil
    2 tbsp (25 mL) wine vinegar
    1 clove garlic, minced
    1/2 tsp dried oregano (or 1 tsp/5 mL chopped fresh)
    1/4 tsp (1 mL) each salt and pepper
    2 cans (each 19 oz/540 mL) chickpeas, drained and rinsed
    2 cups (500 mL) cherry tomatoes, quartered
    1/4 cup (50 mL) grated Parmesan cheese
    4 pocket-style pita breads
    4 leaves leaf lettuce

Preparation:

Reserving 2 tbsp (25 mL) liquid, drain artichoke hearts; thinly slice and set aside.

In large bowl, whisk together reserved artichoke liquid, parsley, oil, vinegar, garlic, oregano, salt and pepper. Add artichoke hearts, chickpeas, tomatoes and Parmesan cheese; toss to combine.

Cut one-third off each pita bread; open and place inverted piece in bottom. Line with lettuce; spoon in chickpea mixture.

Additional Information

  • Substitution: Use kidney or black beans instead of the chickpeas.





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