This Internet find has been inhabiting the box for a few years now. I think I may have made it once before. I'm just going to put this out there: I don't like cilantro. In fact you could say that I burn with hatred for cilantro with the white hot intensity of a thousand suns. I can taste it even if somebody has just waved it over the plate. I did not put the cilantro in this recipe. If you decide to do it, I don't want to know about how awesome it was because I will know that you are lying.
But, there was some dill in the salad mix I used and that was nice.
1 15 oz can chickpeas
1 stalk celery, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, roughly chopped
8-10 black olives, sliced
2 T red wine vinegar
1 tsp cumin powder
2 C shredded lettuce
1 T cilantro
Salt and pepper to taste
6 small slices of pita bread
Combine ingredients. Mix well. Cut pita pockets. Line pockets with lettuce. Spoon in filling.
- I made my own chickpeas in the pressure cooker using this time table.
- Chicken might be good in this.
- Instead of shredded lettuce, I used a spring mix salad with herbs.
The flavor got a little lost in the pocket but it's very nice as a salad. Perhaps yogurt or garlic would kick it up a little. It needs some tweaking, but it's edible and low calorie.