Meals Matter

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Contributed By: betteg
South Beach

Ingredients

1/2 Small red onion, very thinly sliced

1 (15.5 oz) can Chickpeas, rinsed and drained

1 1/2 cups Baby spinach

3 ounces Reduced-fat feta cheese, crumbled (generous 1/3 cup)

1 Medium cucumber, halved crosswise and thinly sliced lengthwise

1 Large tomato, thiinly sliced

2 Roasted red peppers (from a jar), rinsed and cut into 1/4 inch slices

1/4 cup Pitted kalamat olives, roughly chopped

1 tablespoon Extra-virgin olive oil

1 1/2 teaspoons Red wine vinegar

1/8 teaspoon Ground cumin

Cayenne

2 (6-inch) whole-grain pita breads, halved

Preparation

Place onion in a small bowl and cover with ice water; let sit for 10 minutes.

Drain onion, pat dry, and place in a medium bowl. Add chickpeas, spinach, feta, cucumber, tomato, peppers, olives, oil, vinagar, and cumin; stir gently to combine. Season with cayenne to taste.

Fill pita halves with vegetable mixture and serve.

Cook's Notes

Phase 2 with pita Phase 1 with out pita as salad

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