Veggie-Stack Pita Pockets

Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child[ enjoys and you've got a delicious, vegetarian, kid-friendly lunch.]

Total Time:
13 min
Prep:
10 min
Cook:
3 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (15-ounce) can chickpeas or white beans, rinsed and drained
  • 1 to 2 tablespoons water
  • 1/4 cup grated manchego or pecorino romano cheese
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt, plus more for seasoning
  • Pinch red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1/2 ripe Hass avocado, pitted and sliced
  • 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
  • 10 to 12 whole-wheat pita minis (3 inches), lightly toasted
Directions

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.

Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

TIP: Remaining bean spread becomes a dip for vegetables or pita chips, or as another dimension layered in your child's favorite cold cut sandwich.

Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved


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