Zucchini Salad Pita Pockets

Zucchini Salad Pita Pockets

Zucchini Salad Pita Pockets

30 minutes

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Details
  • Servings:   4
  • Vegetarian:   True
  • Weight Watchers:   17 Points
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Ingredients
  • 1 cup of instant barley
  • 2 zucchini
  • 2 cloves garlic
  • 2 carrots
  • ½ cup Italian parsley
  • ¼ red onion
  • 1 cup chickpeas
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. turmeric
  • ½ tsp. curry
  • Juice of ½ lemon
  • ¼ cup olive oil
  • 4 whole wheat pita pockets
  • 3.5 oz crumbled feta
Instructions

Prepare the barley as directed; drain and cool.Shred the zucchini, carrots, onion, drained chickpeas and the parsley, using the shredding blade of the food processor.

Place in a bowl and season.

Add the barley and toss.

Combine the lemon juice and olive oil and add to the salad and toss.Gently mix in the crumbled feta.Fill the pitas and serve.

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