Pita Pockets Stuffed with Vegetables and Chickpeas

Ingredients

• 2 cloves garlic, minced
• 1/2 cup finely chopped scallions (green and white parts)
• 2 teaspoons vegetable oil
• 1/3 cup chopped green bell pepper
• 3 tablespoons chopped fresh parsley
• 1 tablespoon sesame seeds
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried mint
• One 15-oz. can chickpeas, rinsed
• Dash salt, (optional)
• Dash hot pepper sauce(optional)
• 2 whole-wheat pita rounds, cut in half
• 2 small tomatoes, cut into 4 slices each
• 1 small onion, sliced
• 4 leaves romaine or other lettuce
• 1 cup alfalfa or other sprouts
• 1 cup shredded low-fat Monterey Jack or soy cheese(optional)

Directions

In a skillet:Cook thegarlic and scallions, stirring in the
oil over medium heat until the scallions are soft. Add the bell pepper, parsley and sesame seeds. Cook until the pepper is soft. Add the oregano and mint and cook, stirring, 1 minute more. Place the vegetable mixture and chickpeas in a food processor and process until smooth. Add the salt and hot pepper sauce. Stuff the mixture into pita pockets. Garnish with the tomatoes, onion, lettuce, sprouts and cheese.

Submitted 6/13/05.
Source: Vegetarian Times Cookbook
Submitted By: Linda Wilson
linda_w15@yahoo.com
Pita Pockets Stuffed with Vegetables and Chickpeas