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Mediterranean Pitas with Muffaletta Relish

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.”…

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.”

Servings
8

Ingredients

Relish

  • 1 6-oz. jar marinated artichoke hearts, drained and coarsely chopped, marinade reserved
  • 1/2 cup diced plum tomato
  • 1/2 cup diced red onion
  • 1/2 cup diced roasted red pepper
  • 1/4 cup chopped black olives
  • 1/4 cup chopped stuffed green olives
  • 1/4 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.)
  • 1/2 tsp. salt

Pitas

  • 4 6-inch pita rounds, cut in half crosswise
  • 1/2 cup wheat germ

Preparation

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.

Nutrition Information

  • Calories 253
  • Carbohydrate Content 34 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 5 g
  • Protein Content 9 g
  • Saturated Fat Content 1 g
  • Sodium Content 674 mg
  • Sugar Content 3 g