Side Pannel
Veggie Pita Pockets
Veggie Pita Pockets
- Recipe Submitted by SoupLover on 05/09/2014
Category: Main Dish, Healthy Recipes, Vegetarian, Vegetables
Ingredients List
- 2 cups chickpeas
- 1 to 2 tablespoons water
- 1/4 cup grated 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 ripe avocado, pitted and sliced
- 1 cucumber, sliced
- 1 bell pepper, seeded and sliced
- 10 to 12 whole-wheat pita minis (3 inches), lightly toasted
Directions
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.
Open toasted pitas and spoon in a 1 tablespoon of the bean spread per pita. Add avocado, cucumber and pepper slices. Season to taste with kosher salt and pepper.
Open toasted pitas and spoon in a 1 tablespoon of the bean spread per pita. Add avocado, cucumber and pepper slices. Season to taste with kosher salt and pepper.
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