nutritional information

Per Sandwich:

  • Calories: 253
  • Protein: 9 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 34 g
  • Cholesterol: 0 mg
  • Sodium: 674 mg
  • Fiber: 5 g
  • Sugar: 3 g
Vegan

Mediterranean Pitas with Muffaletta Relish

Serves 8

30 minutes or fewer

Julie DeMatteo, a retired school teacher from Clementon, N.J., modeled the relish in her colorful pita pocket after that from muffaletta—a classic New Orleans sandwich piled high with a marinated olive salad. She added a sprinkling of wheat germ for “nutrition and crunch.”
Relish
  • 1 6-oz. jar marinated artichoke hearts, drained and coarsely chopped, marinade reserved
  • ½ cup diced plum tomato
  • ½ cup diced red onion
  • ½ cup diced roasted red pepper
  • ¼ cup chopped black olives
  • ¼ cup chopped stuffed green olives
  • ¼ cup chopped fresh basil
Hummus
  • 1 15-oz. can chickpeas, rinsed and drained
  • 2 Tbs. tahini
  • 2 Tbs. olive oil
  • 2 Tbs. red wine vinegar
  • 2 cloves garlic, peeled and chopped (2 tsp.)
  • ½ tsp. salt
Pitas
  • 4 6-inch pita rounds, cut in half crosswise
  • ½ cup wheat germ

1. To make Relish: combine all ingredients, including reserved marinade, in medium bowl.

2. To make Hummus: blend all ingredients and 2 Tbs. water in blender until smooth.

3. To assemble Pitas: Spread 3 Tbs. Hummus into each pita half, and sprinkle with 1 Tbs. wheat germ. Top with Relish, dividing evenly among Pitas. Serve immediately.

June 2011 p.10

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comments

OUTSTANDING! We used the leftover relish to top our veggie burgers for lunch. Sealed it in with some Vegan provolone and went to town.

Christina Meadowcroft - 2012-07-20 04:18:06