Monday, April 29, 2013

Garbanzo Veggie Pitas

Soooo, I tried out a yummy recipe today. I prepped it all to take to work for myself and a couple girlfriends. We take turns bringing lunch for the 3 of us and it's great. We get to try new foods and it's fun to both plan lunch and show up for lunch brought from someone else. Without further adieu...


Ingredients:











Put a pan on medium-high heat with two cap fulls of olive oil-your preference on virgin, extra v, whatev, this is really a choice you can make that won't have terrible effects if you pick over the other; add in almond slivers-about an eighth of a cup, add in about a half of teaspoon of minced garlic, a sprinkle of bread crumbs-Italian style of course, and 1 can (16oz) garbanzo beans. Warm even and thoroughly. Also, some smaller stems of broccoli are a last minute added item I put in. I put broc and a splash of sea salt in a bowl in the micro and let them heat up in about 3:50. Add broccoli right into garbanzo beans once cooked:










Cut/dice up the raw veggies-cherry tomatoes, red onion, celery-red or green, cucumbers, combine in bowl; sprinkle black pepper and sea salt over veggies. In separate dish squeeze half lemon, one small lime and pour roughly two splashes of red wine vinegar, whisk together. Definitely go lighter with the vinegar if you're not entirely a fan. You can add more, you can't take away.





What we will probably do is stuff the pitas with the garban's and broc first, then will add in the veggies with vinaigrette. You could also warm the pita bread and tear to dip, or layer items on top of torn bread also. If cheese is desired, fresh mozzarella or feta would be heavenly. Goat cheese possibly as well.


Feeling pret-tay excited for work. Lunch specifically.

Yay for trying new recipes,
Meggie

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