Photo: Veggie-Stack Pita Pockets Recipe
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.
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
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 9 reviews
By janicennn_12771838
Midlothian, 86
on January 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
If I could give this a higher rating I would. It is absolutely awesome! You can use whatever veggies are in your fridge. I used avocado, shaved carrots and cucumbers with my veg pealer, bell pepper strips, and tomatoes. It was delicious. I followed the advice of other commenters and used slightly less salt. I am so happy to have found a veggie sandwich that I like. I'm not a vegetarian, but I've been looking for a way to enjoy a sandwich for lunch and yet keep things low fat and healthy. This is perfect!
By gebcam92
on January 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I would definitely cut down the amount of added salt to 1/2 tsp as suggested by a previous reviewer. I loved the avocado and bell pepper with the hummus but wasn't a fan of the cucumber. This recipe is simple and delicious.
By Midwestern Palette
on July 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This puts a cold cut sandwich to shame- in nutrition and taste!!! I used Arnold 100% Whole Wheat Sandwich Thins from Kroger and toasted each half in the oven at 400 degrees for 4-5 minutes. I followed the recipe exactly, but used a blender (on puree instead of a food processor. It worked just fine! The only suggestion I have is to add less salt. Instead of 1 tsp, I'm going to use 1/2 tsp of salt next time I make these. Officially, my new favorite lunch! Quick, cheap, and easy!
Read all 9 reviews