Pita Pockets With Parsley And Chick Pea Salad Recipes
CURRIED CHICKPEA SALAD PITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
- Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
- Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.
PITA POCKETS WITH PARSLEY AND CHICK-PEA SALAD
This can either be a light lunch or served as a salad that you eat with your hands! It can be prepared the day before and taken, refrigerated, to a picnic at the lake or beach or camping. From a July 1986 issue of Bon Appetit magazine in the "Great Cook" section in a menu that featured a Fourth of July Cookout on the Lake.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine parsley, chick-peas,bell peppers,tomatoes and onions in large bowl.
- Whisk together lemon juice, garlic and salt and pepper in another bowl.
- Whisk in olive oil in thin stream.
- Toss dressing with chick-pea mixture.
- (Can be prepared 1 day ahead; cover and refrigerate.
- To serve, divide mixture among pita bread.
Nutrition Facts : Calories 346.8, Fat 10.8, SaturatedFat 1.5, Sodium 553.6, Carbohydrate 53.2, Fiber 5.7, Sugar 1.9, Protein 10
TROPICAL CHICKEN SALAD PITA POCKETS
Pineapple and chicken salad with a sweet dressing, served in a pita pocket for a cool bite in the hot weather.
Provided by DOJAGRAM
Categories Salad
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
- Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 48 g, Cholesterol 28.4 mg, Fat 19.3 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.1 g, Sodium 430.5 mg, Sugar 17.5 g
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