Skinny Veggie Salad in a Pocket

Vegetarian
Vegan
Dairy Free
Health score
3%
Skinny Veggie Salad in a Pocket
140 min.
4
86kcal

Suggestions

If you're looking for a healthy and delicious vegetarian dish, look no further than this Skinny Veggie Salad in a Pocket! This recipe is perfect for those who follow a vegan or dairy-free diet, and it's a great option for a side dish, antipasti, starter, or even a snack. With a prep time of 20 minutes and a total time of 140 minutes, you'll have a delicious and nutritious meal ready in no time.
The recipe features a delightful combination of vegetables, including summer squash, zucchini, broccoli, tomatoes, and olives, all tossed in a tangy Italian salad dressing. The addition of cannellini beans and spices creates a creamy hummus that adds a satisfying texture and flavor to the dish. The whole wheat pita bread rounds provide a convenient pocket to hold the salad, making it easy to eat on the go.
With only 86 calories per serving, this recipe is a great choice for those watching their calorie intake. The protein content is a decent 14.16%, while the fat and carb percentages are well-balanced at 38.33% and 47.51%, respectively. This dish is not only tasty but also provides a good balance of nutrients, making it a great addition to any healthy eating plan.
Whether you're a vegetarian, vegan, or simply looking for a light and refreshing meal, this Skinny Veggie Salad in a Pocket is sure to satisfy your taste buds and leave you feeling energized and nourished. Give it a try and enjoy the delicious flavors and textures of this healthy dish!

Ingredients

  • cup to 3 sized squashes yellow chopped
  • 0.8 cup broccoli chopped
  • 0.7 cup plum tomatoes seeded chopped
  • tablespoons olives pitted ripe chopped
  • tablespoons parsley fresh snipped
  • 0.3 cup salad dressing fat-free italian
  • 0.8 cup .5 can cannellini beans rinsed drained (from a 19 oz can)
  • 1.5 teaspoons spicy brown mustard 
  • 0.3 teaspoon salt 
  • 7-inch day old pita bread whole wheat

Equipment

  • food processor
  • bowl
  • potato masher

Directions

  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.
  4. Spread hummus inside each pita pocket. Spoon chilled vegetable mixture into pita pockets.

Nutrition Facts

Calories86kcal
Protein14.16%
Fat38.33%
Carbs47.51%

Properties

Glycemic Index
41.5
Glycemic Load
0.85
Inflammation Score
-6
Nutrition Score
8.3326085494912%

Flavonoids

Naringenin
0.27mg
Apigenin
4.31mg
Luteolin
0.18mg
Kaempferol
1.36mg
Myricetin
0.36mg
Quercetin
0.77mg

Nutrients percent of daily need

Calories:85.62kcal
4.28%
Fat:3.99g
6.14%
Saturated Fat:0.57g
3.53%
Carbohydrates:11.12g
3.71%
Net Carbohydrates:7.99g
2.91%
Sugar:3.6g
4.01%
Cholesterol:0mg
0%
Sodium:457.58mg
19.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.32g
6.63%
Vitamin K:61.91µg
58.96%
Vitamin C:27.65mg
33.51%
Vitamin A:678.58IU
13.57%
Fiber:3.13g
12.52%
Manganese:0.15mg
7.68%
Iron:1.28mg
7.1%
Potassium:248.4mg
7.1%
Folate:27.97µg
6.99%
Vitamin B6:0.14mg
6.85%
Vitamin E:0.87mg
5.83%
Calcium:44.17mg
4.42%
Vitamin B2:0.07mg
4.16%
Magnesium:16.03mg
4.01%
Phosphorus:37.54mg
3.75%
Vitamin B1:0.05mg
3.37%
Copper:0.06mg
2.96%
Vitamin B3:0.56mg
2.78%
Selenium:1.66µg
2.37%
Vitamin B5:0.19mg
1.92%
Zinc:0.27mg
1.8%