Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 1 cup of instant barley
- 2 zucchini
- 2 cloves garlic
- 2 carrots
- ½ cup Italian parsley
- ¼ red onion
- 1 cup chick peas – drained
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. turmeric
- ½ tsp. curry
- Juice of ½ lemon
- ¼ cup olive oil
- 8 oz. cheddar cheese – shredded
- Whole wheat pita pockets
Direcciones
- Prepare the barley as directed; drain and cool.
- Shred the zucchini, carrots, onion, chick peas 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.
- Fill the pita with the shredded cheese and add the salad. Top with a little more cheese, if desired.
Links Útiles
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 746 | |
| Calories from Fat 318 | 43% |
| Total Fat 36.27g | 45% |
| Saturated Fat 14.33g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 694mg | 29% |
| Potassium 1051mg | 30% |
| Total Carbs 78.83g | 21% |
| Dietary Fiber 18.9g | 63% |
| Sugars 10.05g | 7% |
| Protein 30.64g | 49% |
