These sandwiches turned out OK, although I probably wouldn’t make them again. Nothing special about them (although the chickpea mixture was pretty tasty right out of the bowl). Maybe it was the pita I didn’t love? Anywho.
Mashed Chickpea Pitas
(Cooking Light, Oct. 2011)
time needed: 10 minutes
2 garlic cloves, minced
6 tablespoons plain fat-free Greek yogurt, divided
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
1/2 cup diced peeled English cucumber (I omitted)
1 tablespoon chopped fresh dill
1 carrot, shredded
2 (6-inch) pitas, cut in half
4 curly leaf lettuce leaves (I subbed spinach instead)
1. Combine garlic, 5 tablespoons yogurt, and next 4 ingredients (through chickpeas) in a bowl; mash with a potato masher or fork until almost smooth or to desired consistency. Stir in cucumber and dill.
2. Combine remaining 1 tablespoon yogurt and carrot in a small bowl; stir well to coat.
3. Line each pita half with 1 lettuce leaf; fill with 1/2 cup chickpea mixture and 2 tablespoons carrot mixture.
per serving: 185 calories