Pocket Bread Salad Sandwiches

Ingrients & Directions 8 oz Canned garbanzo beans — Drained 1 Clove garlic — minced or Pressed 1/4 c Plain yogurt 2 tb Lemon juice 1/4 c Tahini 6 Pita breads 2 c Torn red leaf lettuce 1/2 c Thinly sliced cucumber 1 sm Green pepper — seeded and Chopped […]

Ingrients & Directions


8 oz Canned garbanzo beans —
Drained
1 Clove garlic — minced or
Pressed
1/4 c Plain yogurt
2 tb Lemon juice
1/4 c Tahini
6 Pita breads
2 c Torn red leaf lettuce
1/2 c Thinly sliced cucumber
1 sm Green pepper — seeded and
Chopped
1/4 c Red onion — slivered
1/4 c Ripe olives
1/2 c Coarsely crumbled feta
Cheese
1 tb Red wine vinegar
1 ts Lemon juice
1/4 ts Salt
1/4 ts Ground cumin
1/8 ts Paprika
1/8 ts Dried oregano
1/4 c Olive oil

1. Preheat oven to 350 degrees F. In food processor or blender combine
garbanzos, garlic, yogurt, and lemon juice; process or whirl until smoothly
pureed. Blend in tahini.

2. Wrap pita breads loosely in foil and heat in oven until warm (10 to 15
minutes). Cut each in half to make 2 half-rounds.

3. While bread warms, lightly mix lettuce, cucumber, pepper, onion, olives,
and cheese.

4. To serve, spread about 1 heaping tablespoon of the tahini mixture in
each pita bread half. Lightly combine lettuce mixture and Cumin Dressing.
Divide salad filling evenly among pita bread halves. Serve at once.

Cumin Dressing: In a small bowl mix vinegar, lemon juice, salt, cumin,
paprika, and oregano. Using a whisk or fork, gradually mix in oil. Makes
about 1/3 cup.


Yields
6 Servings

RobinDee

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