Main course
Zucchini Salad Pita Pockets
These Zucchini Salad Pita Pockets bring together cooked barley with a vibrant mix of shredded zucchini, carrots, onion, chickpeas, and fresh parsley. It all gets tossed in a simple lemon-olive oil dressing, seasoned with turmeric and curry, then finished with crumbled feta. The whole thing comes together in about 30 minutes, making it a quick and satisfying meal.
Method
3 steps · 30 min total
- 01
Cook Barley and Shred Vegetables
Start by preparing the 1 cup barley according to package directions. Once cooked, drain it well and let it cool completely.
While the barley cools, use the shredding blade of your food processor to shred the 2 zucchini, 2 carrots, 1/4 onion, and 2 cloves garlic. Add the 1 cup drained chickpeas and 1/2 cup parsley to the processor and pulse a few times until roughly chopped, or finely chop by hand.
