Zesty Vegetarian Pitas

Name: Zesty Vegetarian Pitas
Ingredients: 1/2 cup light mayonnaise; 1/4 cup chopped fresh basil; 2 tablespoons sun-dried tomato spread (such as California Sun Dry); 1 teaspoon lemon juice; 1/4 teaspoon pepper; 1 (15-ounce) can chickpeas (garbanzo beans), drained; 2 cups chopped seeded tomato; 1/2 cup diced seeded peeled cucumber; 1/4 cup chopped red onion; 1/4 cup fat-free Italian dressing; 2 (6-inch) pitas, cut in half; 4 curly leaf lettuce leaves

12 ingredients

1 steps

Ingredients

1/2 cup light mayonnaise
1/4 cup chopped fresh basil
2 tablespoons sun-dried tomato spread (such as California Sun Dry)
1 teaspoon lemon juice
1/4 teaspoon pepper
1 (15-ounce) can chickpeas (garbanzo beans), drained
2 cups chopped seeded tomato
1/2 cup diced seeded peeled cucumber
1/4 cup chopped red onion
1/4 cup fat-free Italian dressing
2 (6-inch) pitas, cut in half
4 curly leaf lettuce leaves

Directions

1

Combine first 6 ingredients in a food processor; process until smooth. Cover and chill. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour. Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup marinated vegetables into each pita half.