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