Chickpea Salad Pockets
This recipe makes 4 servings
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 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 34 |
| vit A | 9 |
| vit C | 42 |
| folate | 84 |
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.
Ingredients
- 1 jar (6 oz/170 mL) marinated artichoke hearts
- 1/4 cup chopped fresh parsley or fresh basil
- 2 tbsp extra-virgin olive oil
- 2 tbsp wine vinegar
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cans (each 19 oz/540 mL) chickpeas, drained and rinsed
- 2 cups cherry tomatoes, quartered
- 1/4 cup grated Parmesan cheese
- 4 pocket-style pita breads
- 4 lettuce leaves
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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