Zucchini Salad Pita Pockets

Name: Zucchini Salad Pita Pockets
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup of instant barley; 2 zucchini; 2 cloves garlic; 2 carrots; ½ cup Italian parsley; ¼ red onion; 1 cup chickpeas; ½ tsp. salt; ½ tsp. black pepper; ½ tsp. turmeric; ½ tsp. curry; Juice of ½ lemon; ¼ cup olive oil; 4 whole wheat pita pockets; 3.5 oz crumbled feta

The recipe Zucchini Salad Pita Pockets can be made in roughly 30 minutes. One serving contains 602 calories, 20g of protein, and 22g of fat. This recipe serves 4 and costs $2.

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Cook time

30 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

602 kcal

Calories

20 g

Protein

22 g

Fat

86 g

Carbs

Ingredients

For 4 servings

Estimated cost~€7.85 · ~€1.95/serving

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Instructions

1
Prepare the barley as directed; drain and cool.Shred the zucchini, carrots, onion, drained chickpeas and the parsley, using the shredding blade of the food processor.
2
Place in a bowl and season.
3
Add the barley and toss.
4
Combine the lemon juice and olive oil and add to the salad and toss.Gently mix in the crumbled feta.Fill the pitas and serve.