Healthified Veggie Salad in a Pocket

100% less sat fat • 20% more dietary fiber than the original recipe. Trade mayo for a tasty hummus spread made from white beans and fat-free dressing. Packed with veggies, this sandwich provides 150 calories of delicious satisfaction!

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Prep Time 20 min
Total Time 2 hr 20 min
Servings 4

Ingredients

1: cup chopped yellow summer squash and/or zucchini

3/4: cup chopped broccoli

2: plum tomatoes, seeded and chopped (2/3 cup)

2: tablespoons chopped, pitted kalamata or ripe olives

2: tablespoons snipped fresh flat-leaf parsley or regular parsley

1/4: cup bottled fat-free Italian salad dressing

3/4: cup Progresso® cannellini beans, rinsed and drained (from a 19 oz can)

1 1/2: teaspoons spicy brown mustard

1/4: teaspoon salt

2: 6- to 7-inch whole wheat pita bread rounds

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Directions

1 In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with 2 tablespoons salad dressing. Cover and chill for 2 to 24 hours.
2 For hummus: In a food processor, combine cannellini beans, the remaining 2 tablespoons salad dressing, mustard, and salt. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.)
3 Cut pita bread rounds in half crosswise; open pita halves to make pockets. Spread hummus inside each pita pocket. Spoon chilled vegetable mixture into pita pockets.