zucchini salad pita pockets

Name: Zucchini Salad Pita Pockets
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: American
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

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Catherine Cappiello Pappas

Amityville, NY

Updated on Jan 19, 2014

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

Rate

prep time 5 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

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

How To Make zucchini salad pita pockets

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.
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