Pita Pockets With Parsley and Chick-Pea Salad
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 8 cups chopped fresh parsley (about 4 bunches)
- 4 (15 1/2 ounce) cans garbanzo beans, drained (chick-peas)
- 2 large bell peppers, chopped
- 2 large tomatoes, peeled, seeded and diced
- 4 green onions, chopped
- 1⁄2 cup lemon juice
- 2 garlic cloves, minced
- salt & freshly ground black pepper
- 1 cup olive oil
- 24 mini pita breads (or 12 standard pita breads, halved)
directions
- 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.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas