Tested till perfect Chickpea Salad Pockets

Chickpea Salad Pockets

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.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 jar (6 oz/170 mL) 1jar (6 oz/170 mL)marinated artichoke heartmarinated artichoke hearts
  • 1/4 cup 1/4cupchopped fresh parsley or fresh basil
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 tbsp 2tbspwine vinegar
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspdried oregano
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 cans (each 19 oz/540 mL) 2cans (each 19 oz/540 mL)chickpeachickpeas, drained and rinsed
  • 2 cups 2cupscherry tomatocherry tomatoes, quartered
  • 1/4 cup 1/4cupgrated Parmesan cheese
  • 4 4pocket-style pita breadpocket-style pita breads
  • 4 4lettuce leaves
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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.

Nutritional Information PER SERVING: about

cal 591 pro 23g total fat 19g sat. fat 3g
carb 85g fibre 10g chol 5mg sodium 1,026mg

% RDI:

calcium 19 iron 34 vit A 9 vit C 42
folate 84
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