Pocket Bread Salad Sandwiches
Source of Recipe
the California Culinary Academy
List of Ingredients
Serving Size : 6 Preparation Time :0:30
Categories : Sandwiches
8 Ounces canned garbanzo beans -- drained
1 Clove garlic -- minced or pressed
1/4 Cup plain yogurt
2 Tablespoons lemon juice
1/4 Cup tahini
6 pita breads
2 Cups torn red leaf lettuce
1/2 Cup thinly sliced cucumber
1 small green pepper -- seeded and chopped
1/4 Cup red onion -- slivered
1/4 Cup ripe olives
1/2 Cup coarsely crumbled feta cheese
1 Tablespoon red wine vinegar
1 Teaspoon lemon juice
1/4 Teaspoon salt
1/4 Teaspoon ground cumin
1/8 Teaspoon paprika
1/8 Teaspoon dried oregano
1/4 Cup olive oil
1. Preheat oven to 350 degrees F. In food processor or blender combine
garbanzos, garlic, yogurt, and lemon juice; process or whirl until smoothly
pureed. Blend in tahini.
2. Wrap pita breads loosely in foil and heat in oven until warm (10 to 15
minutes). Cut each in half to make 2 half-rounds.
3. While bread warms, lightly mix lettuce, cucumber, pepper, onion, olives,
and cheese.
4. To serve, spread about 1 heaping tablespoon of the tahini mixture in each
pita bread half. Lightly combine lettuce mixture and Cumin Dressing. Divide
salad filling evenly among pita bread halves. Serve at once.Recipe
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