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Ingredientes
- 4 pita bread rounds, torn into bite-size pcs
- 2 cucumbers, peeled, seeded & diced
- 2 tomatoes, peeled & diced
- 2/3 c. liquid removed canned garbonzo beans
- 1/2 c. fresh lemon juice
- 1/2 c. minced fresh mint
- 1/2 c. minced fresh cilantro
- 1 teaspoon dry dill weed
- 1/3 c. extra virgin olive oil
- 1/4 c. black olives (pref. brie cured)
- 6 Romaine lettuce leaves, torn
- 3 green onions, thinly sliced
- 3 cloves garlic, finely minced
- Salt to taste
- 1 c. plain yogurt
- 1 c. plain yogurt
- Feta cheese, cubed
- Stuffed vine leaves, optional
Direcciones
- Preheat oven to 400 degrees. Bake pita bread on cookie sheet till lightly toasted (about 5 min). Transfer to large bowl and cold. Add in remaining ingredients except yogurt and lightly toss. Garnish with Feta cheese and/or possibly stuffed vine leaves. Serve with yogurt. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 223 | 77% |
| Total Fat 25.15g | 31% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 111mg | 5% |
| Potassium 578mg | 17% |
| Total Carbs 13.3g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.5g | 5% |
| Protein 5.75g | 9% |
