Italian Salad Pita Sandwiches
Cool, crisp Italian antipasti dinner salad stuffed into whole wheat pita breads.
Servings: 4
Ingredients
Sandwiches
- 1 small eggplant, cut into 3/4-inch cubes
- 1 cup jarred brined Lupini beans, in their skins
- 1 tbsp olive oil
- Salt
- 6 cups lettuce, coarsely shredded I used mix of romaine, spring mix and radicchio
- 1 cup grape tomatoes, halved
- 1/4 cup thickly sliced jarred pepperoncini
- 2 oz hard Italian cheese, cut into cubes I used Grana Padang
- 1/2 cup sweet red pepper, coarsely chopped
- 1/2 cup thinly sliced red onion
- 1/2 cup packaged crispy chickpeas
- 1/4 cup coarsely chopped walnuts
- 4 whole wheat pita breads, halved and pulled open
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 3/4 tsp Italian herb mix basil, oregano, fennel seeds
- 1/4 tsp salt
- 1/4 tsp chili flake
Instructions
- Preheat the oven to 375 degrees, using an air fryer or convection if possible. Toss the cubes of eggplant and Lupini beans with the olive oil on a sheet pan, and sprinkle with salt. Roast for 20-25 minutes, until the eggplant is tender and the Lupini beans slightly crisped. Set aside to cool.
- Toss the remaining salad ingredients together in a large bowl. Add the eggplant and Lupini beans. Whisk the dressing ingredients together and toss with the salad. Divide the salad between the halved pita breads, and serve. Two pita halves per serving.
Notes
I'm skipping the nutritional value this month, as it will vary considerably with different combinations of ingredients and different brands of pita bread.