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Prep 15min
Total15min
Servings8
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Ingredients
1
can (15 ounces) Progresso™ garbanzo beans, rinsed and drained
1/2
cup water
2
tablespoons chopped fresh parsley
2
tablespoons chopped walnuts
1
tablespoon finely chopped onion
1
clove garlic, finely chopped
1/2
medium cucumber, sliced
4
whole-wheat pita breads (6 inches in diameter)
Lettuce leaves
1
medium tomato, seeded and chopped (3/4 cup)
1/2
cup cucumber ranch dressing
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Steps
1
Place beans, water, parsley, walnuts, onion and garlic in food processor or blender. Cover and process until smooth.
2
Cut cucumber slices into fourths. Cut each pita bread in half to form 2 pockets; line with lettuce leaves. Spoon 2 tablespoons bean mixture into each pita half. Add tomato, cucumber and dressing.
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“Twice a week, I take an exercise class, and I also go dancing once or twice a week. That burns off calories and keeps me in shape—it is also a lot of fun.” Wanda S.
Nuts and seeds are great little gems because they contain so many nutrients, but adding them in moderation is best because they are high in fat. Fortunately, a little goes a long way in terms of flavor, and if nuts and seeds are lightly toasted, they become flavor giants!
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