Real Recipes From Real Home Cooks ®

zucchini salad pita pockets

a recipe by
Catherine Cappiello Pappas
Amityville, NY

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

serves 4
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For zucchini salad pita pockets

  • 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

How To Make zucchini salad pita pockets

  • 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.