This recipe is liked by 2 person(s). |
Mediterranean Vegitarian Sandwich
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Prep time: 30 minutes | Serves 4 Description The bright colors and flavors of this overstuffed sandwich reflect the sunny region it’s named for. Soaking the onions in ice water tames the bite; try this technique for salads too. If you’re on Phase 1, skip the pita and eat the filling as a salad. (Phase 2) Ingredients | |
1/2 small | red onion, very thinly sliced |
1 (15.5-ounce) can | chickpeas, rinsed and drained |
1 1/2 cups | baby spinach |
3 ounces | reduced-fat feta cheese, crumbled, (generous 1/3 cup) |
1 medium | cucumber, halved crosswise and thinly sliced lengthwise |
1 large | tomato, thinly sliced |
2 roasted red peppers (from a jar), rinsed and cut into 1/4" slices | |
1/4 cup | pitted kalamata olives, roughly chopped |
1 tablespoon | extra-virgin olive oil |
1 1/2 teaspoons | red-wine vinegar |
1/8 teaspoon | ground cumin |
Cayenne 2 (6") whole-grain pita breads, halved Instructions Place onion in a small bowl and cover with ice water, let sit for 10 minutes. Drain onion, pat dry, and place in a medium bowl. Add chickpeas, spinach, feta, cucumber, tomato, peppers, olives, oil, vinegar, and cumin; stir gently to combine. Season with cayenne to taste. Fill pita halves with vegetable mixture and serve. Nutritional information Per serving: 290 calories | |
5 g | fat, (2.5 g sat) |
44 g | carbohydrate |
13 g | protein |
8 g | fiber |
770 mg | sodium |
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.