These super healthy, vegetarian pitas from Chef MD are perfect for lunch or a light, easy supper.
1. With the motor running, drop the garlic clove through the tube of a food processor; process until minced. Add the beans, walnut oil, lemon juice, rosemary, salt, and pepper; process with on/off pulses until smooth, scraping down the sides of the work bowl once.
2. Cut each pita bread round in half crosswise; open into pockets. Combine the watercress, cherry tomatoes, and walnuts; stuff the pockets with half of the mixture. Spoon the bean mixture into pockets; top with the remaining watercress mixture.
Substitutions: Extra-virgin olive oil may replace the walnut oil. Arugula may replace the watercress. Pecans may replace the walnuts, and white balsamic vinegar may replace the lemon juice.
Tip: Toast the walnuts in a toaster oven at 350 F for about 5 minutes or until fragrant.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (40g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 223 | ||
Calories from Fat: 198 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.4mg | 0 % | |
Potassium 143.7mg | 4 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 2.3g | ||
Protein 5.6g | 8 % | |
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. |
Calories per serving: 223
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