Greek Pita Panzanella
Ingredients
- 2 whole wheat pita bread rounds, split
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, cut into 1-inch strips
- 1 English cucumber, coarsely chopped
- ½ small red onion, thinly sliced
- 2 (15-oz) cans chickpeas, drained and rinsed
- ½ cup chopped fresh flat-leaf parsley
- ⅓ cup chopped fresh mint
- 6 Tbsp red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F. Place pitas on a baking sheet.
- Bake 10 minutes or until crisp. Let cool; break into 2-inch pieces.
- Toss together tomatoes, bell pepper, cucumber, onion, chickpeas, parsley, mint, vinegar, oil, salt, and pepper. Add pitas; toss.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
395
|
395
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 12 | 12 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 517 | 517 |
Lunch Meal Plan
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