Veggie-Stack Pita Pockets Recipe

Name: Veggie-Stack Pita Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-ounce) can chickpeas or white beans, rinsed and drained; 1 to 2 tablespoons water; 1/4 cup grated manchego or pecorino romano cheese; 2 teaspoons freshly squeezed lemon juice; 1 teaspoon kosher salt, plus more for seasoning; Pinch red pepper flakes; 1/4 cup extra-virgin olive oil; Freshly ground black pepper; 1/2 ripe Hass avocado, pitted and sliced; 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced; 10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Servings: persons

1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted

1
Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes.
2
While the motor is running, pour in the olive oil and process until fully incorporated and velvety.
3
Season with pepper, to taste.
4
Spoon a scant tablespoon bean spread into toasted pitas.
5
(Put remaining bean spread in an air-tight container.)
6
Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper.
7
Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished.
8
Pack in a lunch box and send to school.
9
TIP: Remaining bean spread becomes a dip for vegetables or pita chips, or as another dimension layered in your child's favorite cold cut sandwich.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15-ounce) can chickpeas or white beans, rinsed and drained, 1 to 2 tablespoons water, 1/4 cup grated manchego or pecorino romano cheese, 2 teaspoons freshly squeezed lemon juice, and more.

Yes, Veggie-Stack Pita Pockets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie-Stack Pita Pockets

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