Wednesday, June 3, 2009

Hot Dish ~ Israeli Salad Pitas

It's actually a cool dish tonight because it's too hot & humid here in Paradise to turn on the oven! I'm planning to serve these al fresco on our patio, fan turned to high and followed by a nice cool dip in the swimming pool. Ahh...

Israeli Salad Pitas

POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 5 min
Level of Difficulty: Easy

This is the ideal sandwich for a hot summer day. You can also serve the filling solo as a light and refreshing side salad.


2 large tomato(es), chopped
2 medium sweet red pepper(s), seeded and chopped
2 medium cucumber(s), chopped
4 tbsp fresh lemon juice
1/4 tsp kosher salt
1/8 tsp black pepper, freshly ground
1 tsp olive oil
1 medium garlic clove(s), minced
1/4 tsp ground cumin
1 cup(s) canned chickpeas, rinsed and drained
1/3 cup(s) fat-free sour cream, or plain yogurt
2 average white pita bread, halved


* In a medium bowl, mix the tomatoes, bell peppers, cucumbers, 2 tablespoons of lemon juice, salt and pepper. Refrigerate, covered, until the flavors are blended, about 30 minutes.

* Meanwhile, in a small nonstick skillet, heat the oil. Sauté the garlic until fragrant, about 30 seconds; add the cumin and toast, stirring, about 1 minute.

* In a food processor or blender, combine the chickpeas, sour cream and remaining 2 tablespoons of lemon juice; puree, then pulse in the garlic mixture.

* Pour half of chickpea mixture into the pitas; with a slotted spoon, transfer vegetables to the pitas. Top with remaining chickpea mixture.

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