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.

DANIELLE OCCHIOGROSSO DALY
Ingredients

1/4 c. olive oil

2 tbsp. sherry vinegar

Kosher salt

Pepper

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

Directions
  1. 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.
  2. Cut 1/2 inch off each pita and spread 2 tablespoon hummus inside each. Divide filling among pitas.

Photo by Nancy Hann on Unsplash

Recipe

See also  Creamy Chicken Penne Pasta
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