Veggie Salad in a Pocket

Contributed by elainang


  • 1 cup chopped yellow summer squash and/or zucchini
  • 3/4 cup chopped broccoli
  • 2 plum tomatoes, seeded and chopped (2/3 cup)
  • 2 tablespoons chopped, pitted kalamata or ripe olives
  • 2 tablespoons snipped fresh flat-leaf parsley or regular parsley
  • 1/4 cup bottled fat-free Italian salad dressing
  • 3/4 cup Progresso® cannellini beans, rinsed and drained (from a 19 oz can)
  • 1 1/2 teaspoons spicy brown mustard
  • 1/4 teaspoon salt
  • 2 6- to 7-inch whole wheat pita bread rounds


1. In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with 2 tablespoons salad dressing. Cover and chill for 2 to 24 hours.
2. For hummus: In a food processor, combine cannellini beans, the remaining 2 tablespoons salad dressing, mustard, and salt. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.)
3. Cut pita bread rounds in half crosswise; open pita halves to make pockets. Spread hummus inside each pita pocket. Spoon chilled vegetable mixture into pita pockets.

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