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Photo of Israeli Salad Pitas by WW

Israeli Salad Pitas

5
3
4
SmartPoints® value per serving
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
This is the ideal sandwich for a hot summer day. You can also serve the filling solo as a light and refreshing side salad.

Ingredients

Fresh tomato(es)

2 large, chopped

Sweet red pepper(s)

2 medium, seeded and chopped

Cucumber(s)

2 medium, chopped

Fresh lemon juice

4 Tbsp

Kosher salt

¼ tsp

Black pepper

⅛ tsp, freshly ground

Olive oil

1 tsp

Garlic clove(s)

1 clove(s), medium, minced

Cumin seeds

¼ tsp

Chickpeas (15 oz)

1 cup(s), rinsed and drained

Fat free sour cream

⅓ cup(s), or plain yogurt

White pita bread(s)

2 large, halved

Instructions

  1. In a medium bowl, mix the tomatoes, bell peppers, cucumbers, 2 tablespoons of lemon juice, salt and pepper. Refrigerate, covered, until the flavours are blended, about 30 minutes.
  2. Meanwhile, in a small nonstick skillet, heat the oil. Sauté the garlic until fragrant, about 30 seconds; add the cumin and toast, stirring, about 1 minute.
  3. In a food processor or blender, combine the chickpeas, sour cream and remaining 2 tablespoons of lemon juice; puree, then pulse in the garlic mixture.
  4. Pour half of chickpea mixture into the pitas; with a slotted spoon, transfer vegetables to the pitas. Top with remaining chickpea mixture.

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