Ingredients
- 1 cup of instant barley
- 2 zucchini
- 2 cloves garlic
- 2 carrots
- ½ cup Italian parsley
- ¼ red onion
- 1 cup chick peas – drained
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. turmeric
- ½ tsp. curry
- Juice of ½ lemon
- ¼ cup olive oil
- 8 oz. cheddar cheese – shredded
- Whole wheat pita pockets
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Zucchini Salad Pita Pockets
Time: 5 minutes prep, 10 minutes cook
Servings: 4
Directions
- Prepare the barley as directed; drain and cool.
- Shred the zucchini, carrots, onion, chick peas and the parsley, using the shredding blade of the food processor.
- Place in a bowl and season. Add the barley and toss.
- Combine the lemon juice and olive oil and add to the salad and toss.
- Fill the pita with the shredded cheese and add the salad. Top with a little more cheese, if desired.
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