Ingredients:
2 cups seeded and chopped tomatoes
1 cup peeled and chopped cucumbers
1/4 cup chopped green onions
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 (7 inch) pita bread rounds
2 cups shredded iceberg lettuce
1/4 cup thinly sliced radishes
2 tablespoons thinly sliced radishes
1/4 cup sliced ripe olives
2 tablespoons sliced ripe olives
1/2 cup crumbled feta cheese
2 garlic cloves, minced
1 (15 ounce) cans garbanzo beans, drained
3 tablespoons lemon juice
2 tablespoons plain nonfat yogurt
1/2 teaspoon ground cumin
1/2 teaspoon olive oil
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
Directions:
Add all ingredients for hummus in the blender until smooth.
Combine the first 8 ingredients for the sandwich.
Cover and chill for 2 hours.
Spread 1/4 cup hummus on each pita round.
Sprinkle lettuce, radishes and olives across centers of pitas.
Top with tomato mixture; sprinkle with cheese.
Roll up pitas; secure with wooden picks.
Servings: 6
Time preparation: 30 min.
Time total: 30 min.