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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | Light mayonnaise |
| 1/4 Tasse | basil chopped, fresh |
| 2 Esslöffel | Sun-dried tomato spread; (such as California Sun Dry) |
| 1 Teelöffel | lemon juice |
| 1/4 Teelöffel | pepper |
| 1 Dose | (15-ounce) chickpeas (garbanzo beans); drained |
| 2 Tasse | Chopped seeded tomato |
| 1/2 Tasse | Diced seeded peeled cucumber |
| 1/4 Tasse | red onion chopped |
| 1/4 Tasse | Fat-free Italian dressing |
| 2 | Pitas;, (6-inch) cut in half |
| 4 | Curly leaf lettuce leaves |
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recipes I just downloaded from Cooking Light's website (sorry, my Mc is down right now).
You'll have about 3/4 cup of the chickpea spread left over. Serve it with baked tortilla chips for a high-carbohydrate snack.
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. Yield: 4 servings.
Calories 209 (27% from fat); Fat 6.2g (sat 0.8g, mono 1.8g, poly 2.9g); Protein 6g; Carb 32.3g; Fiber 5.5g; Chol 5mg; Iron 3.5mg; Sodium 294mg; Calc 61mg
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