Zucchini Salad Pita Pockets

Catherine Cappiello Pappas


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


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top


  • ·
    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.

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