From 'Power Foods' from the editors of 'Whole Living' magazine


  • 1 whole-wheat pita (8-inch), split
  • 12 cherry or small tomatoes, halved or quartered
  • 1 red or yellow bell pepper (or half of each), ribs and seeds removed, cut into 1-inch strips
  • 1/2 English cucumber, cut into 1/2 inch dice
  • 1/4 red onion, cut into thin wedges, or 2 scallions, trimmed and thinly sliced lengthwise
  • 1 cup canned chickpeas, drained and rinsed
  • 1/4 cup torn fresh mint leaves
  • 1/4 up torn fresh flat-leaf parsley leaves
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


1.Preheat oven to 375 degrees. Place pita on a baking sheet and toast until crisp, about 10 minutes. Let cool completely, then break into 1-inch pieces.

2. In a bowl, combine tomatoes, pepper, cucumber, red onion, chickpeas, mint, and parsley; toss to combine.

3. Add vinegar, oil, and 1/2 teaspoon salt (or to taste); season with pepper, and toss to combine. Add pita pieces, toss, and serve.

Servings: 4

Nutrition per serving: 220 calories; 1.1g saturated fat; 7.2g protein; 30.4g carbohydrates; 6.2g fiber; 390mg sodium.

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