Chickpea Salad Pockets

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 1 jar (6 oz/170 ml) marinated artichoke heart
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons wine vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans chickpeas drained and rinsed
  • 2 cups cherry tomatoes quartered
  • 1/4 cup grated Parmesan cheese
  • 4 pocket-style pita breads
  • 4 lettuce leaves

Method

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.

Nutritional facts <b>PER SERVING:</b> about

  • Sodium 1026 mg
  • Protein 23 g
  • Calories 591.0
  • Total fat 19 g
  • Cholesterol 5 mg
  • Saturated fat 3 g
  • Total carbohydrate 85 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 84.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chickpea Salad Pockets

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