Zucchini Salad Pita Pockets

Using a food processor fitted with a shredding blade, process the zucchini, carrots, onion, and drained chickpeas until finely shredded.

Ingredients

2 pieces of Zucchini

2 pieces of Carrots

1 piece of Onion

240 mL of Chickpeas

Equipment

Food Processor

Transfer the shredded mixture to a large bowl, add the chopped parsley, and combine with the cooled barley.

Ingredients

6 pieces of Barley

60 mL of Parsley

Equipment

Bowl

In a small bowl, whisk together the lemon juice and olive oil, then pour the dressing over the salad and toss well to coat.

Ingredients

30 mL of Lemon Juice

30 mL of Olive Oil

Equipment

Bowl

Whisk

Gently fold in the crumbled feta cheese and serve the salad inside the pita bread.

Ingredients

120 mL of Feta Cheese

4 pieces of Pita Bread