Veggie Niçoise Pitas
Recipe Courtesy of THE GOOD HOUSEKEEPING TEST KITCHEN
Fill pitas with a few quintessential Mediterranean ingredients (think: roasted red peppers, chickpeas, and kalamata olives) for a lunch that’ll allow you to pretend you’re sitting on the coast of Santorini, not at your desk.
1/4 c. olive oil
2 tbsp. sherry vinegar
1 bulb fennel, halved and very thinly sliced
1 15.5-oz can chickpeas, rinsed
1 jarred roasted red pepper, finely chopped
1/4 c. pitted kalamata olives, chopped
1/3 c. fresh dill, chopped
1/2 small shallot, finely chopped
6 mini pitas
3/4 c. hummus
- In large bowl, whisk oil, sherry vinegar and 1/2 teaspoon each salt and pepper. Add fennel, chickpeas, roasted red pepper, olives, dill, and shallot and toss to coat.
- Cut 1/2 inch off each pita and spread 2 tablespoon hummus inside each. Divide filling among pitas.