Zucchini Salad Pita Pockets

Catherine Cappiello Pappas

By
@LadyGourmet

This is a light, delicious, fresh and healthful lunch or dinner!


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Rating:

Serves:

4

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 cup of instant barley
2 zucchini
2 cloves garlic
2 carrots
½ cup italian parsley
¼ red onion
1 cup chick peas – drained
½ tsp. salt
½ tsp. black pepper
½ tsp. turmeric
½ tsp. curry
juice of ½ lemon
¼ cup olive oil
8 oz. cheddar cheese – shredded
whole wheat pita pockets

Directions Step-By-Step

1
Prepare the barley as directed; drain and cool.

Shred the zucchini, carrots, onion, chick peas and the parsley, using the shredding blade of the food processor.

Place in a bowl and season. Add the barley and toss.

Combine the lemon juice and olive oil and add to the salad and toss.

Fill the pita with the shredded cheese and add the salad. Top with a little more cheese, if desired.

About this Recipe