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Chopped Salad in a Pocket

Enjoy any extra Spicy Hummus as a snack with vegetable dippers. Each 2 tablespoon-serving of dip has 50 calories and 9 grams of carbohydrates.

SERVINGS: 4 pita pockets

CARB GRAMS PER SERVING: 31

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Nutrition Facts Per Serving:

Servings: 4 pita pockets
Calories166
Total Fat (g)2
Saturated Fat (g)0
Cholesterol (mg)0
Sodium (mg)599
Carbohydrate (g)31
Fiber (g)6
Protein (g)7
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

Starch (d.e.)1
Other Carbohydrates (d.e.).5
Vegetables (d.e.)1

1	cupchopped yellow summer squash and/or zucchini
3/4	cupchopped broccoli
2	plum tomatoes, seeded and chopped (about 2/3 cup)
8	pitted kalamata or ripe olives, chopped
2	tablespoonssnipped fresh flat-leaf parsley or regular parsley
2	tablespoonsbottled fat-free Italian salad dressing
2	6- to 7-inchwhole wheat pita bread rounds, halved crosswise, or four 6- to 7-inch whole wheat flour tortillas
1/2	cupSpicy Hummus (below)

1. In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing. Divide among six airtight storage containers or resealable plastic bags. Cover or seal and chill overnight.

2. Spread the inside of each pita bread half or each tortilla with 2 tablespoons of the Spicy Hummus. If using tortillas, fold each in half. Wrap pita bread or tortillas in plastic wrap or place each in a covered storage container.

3. For each serving, pack a container with vegetable mixture and a pita or tortilla in an insulated container with an ice pack. Serve within 5 hours.

4. To serve, unfold tortilla if using. Add vegetable mixture to pita or tortilla. Fold or roll tortilla if using. Makes 4 pita pockets.

Spicy Hummus: In a food processor, combine one 15- to 19-ounce can navy or cannellini beans (white kidney beans), rinsed and drained; 1/4 cup bottled fat-free Italian salad dressing; and 1 tablespoon spicy brown mustard. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.) Transfer to an airtight storage container. Cover and chill for up to 1 week. Makes 1-1/3 cups.