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Name: Veggie Stack Pita Pockets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 15 oz can Chickpeas rinsed and drained; 1 - 2 tablespoons Water; 1/4 cup manchego or pecorino romano cheese grated; 2 teaspoons Fresh lemon juice; 1 teaspoon Kosher salt and freshly ground black pepper; pinch Red pepper flakes; 1/4 cup Extra virgin olive oil; 1/2 Ripe Hass avocado pitted and sliced; 1 small cucumber sliced; 1/2 Bell pepper seeded and sliced; 12 Whole wheat pita minis (3 inches) lightly toasted

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INGREDIENTS

1 15 oz can Chickpeas ; rinsed and drained
1 - 2 tablespoons Water
1/4 cup manchego or pecorino romano cheese ; grated
2 teaspoons Fresh lemon juice
1 teaspoon Kosher salt and freshly ground black pepper
pinch Red pepper flakes
1/4 cup Extra virgin olive oil
1/2 Ripe Hass avocado ; pitted and sliced
1 small cucumber ; sliced
1/2 Bell pepper ; seeded and sliced
12 Whole wheat pita minis (3 inches) ; lightly toasted

Servings

INSTRUCTIONS

Puree chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor until smooth, about 5 minutes. Pour in olive oil, with motor running, and process until velvety. Season with pepper to taste.

Spoon a scant tablespoon bean spread into toasted pitas. (Store remaining bean dip covered and refrigerated for another use.) Add avocado and cucumber slices, or other vegetables choice and season, to taste, with salt and pepper. Serve wrapped in parchment or butcher paper.

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 4 Servings

Calories: 72
Calories from Fat: 59 (82%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 583.5mg		20 %
Potassium 141.6mg		4 %
Total Carbohydrate 3.8g		1 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 3.1g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 72

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