Healthy Veggie-Stack Pita Pockets Recipe Perfect for On-the-Go

Entry #1452, August 9, 2012

As back to school time approaches – it’s time to consider recipes that will be quick on-the-go, but will also be healthy and delicious! Ever think of a sandwich with a combined taste of vegetables and beans? Sounds delicious but wait until you taste it. It has a superb taste packed with protein from the beans and healthy vegetables. This is very easy and quick to prepare – perfect for your kids lunch!

Whether you stash one of these in your bag for lunch at the office, or you give these to your teens when they come home from school, this pita veggie stack pita pocket recipe is perfect. Thanks Food Network for this great recipe.

Healthy Veggie Stack Pita Pockets Recipe

Try this delicious and nutritious veggie stack pita recipe

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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

Try this healthy pita stuffed with your favorite veggies!

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Directions

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. Season with pepper, to taste.
3. Spoon a scant tablespoon bean spread into toasted pitas.
4. Put remaining bean spreads in an airtight container.
5. Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper.
6. Wrap in parchment or butcher paper, and packaged in a plastic container to keep from getting squished.
7. Pack in a lunch box and send to school.

TIP: Remaining bean spread becomes a dip for vegetables or pita chips, or as another way to layer food options in your child’s favorite cold cut sandwich. You will no longer worry about your kids not eating their lunch and not having the right nutrition.

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