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Veggie-Stack Pita Pockets Recipe

   
 

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     Veggie-Stack Pita Pockets

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   10
Wine/Beverage
Recommendations
  carrot juice

Ingredients
1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
 
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Instructions
Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste. Read more at- http-//www.foodnetwork.com/recipes/food-network- kitchens/veggie-stack-pita-pockets- recipe/index.html?oc=linkback
Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school. Read more at- http-//www.foodnetwork.com/recipes/food-network- kitchens/veggie-stack-pita-pockets- recipe/index.html?oc=linkback


Originally Submitted
5/16/2013





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