::chopped:chickpea:salad:pitas::

FINALLY!

Finally we got some rain here...been waiting for it for weeks - the gardens sure need it. So I am grateful that Mother Nature decided to break the heat and give us some droplets here. I'm loving it. :) It's dark and rainy out. But I am not going to use this opportunity of a rainy/gloomy day to stay in bed, under the covers, being super lazy. Nope. I gotta get up and be productive! I am also going to get a sesh of boxing in today as well. But before I begin doing all that I am going to share a recipe that can be found in the latest issue of Everyday Food {page 62} - it is the perfect Summer lunch - light and healthy! 

Hope everyone else is enjoying this lovely Friday. :)) 

Bon Appetit!

Chopped-Chickpea-Salad Pitas

Round out this cool Summer lunch with spears of cucumber and some fresh berries.

Ingredients

1 tablespoon extra-virgin olive oil, plus more for serving

1/2 teaspoon lemon zest plus 3 teaspoons juice

1 anchovy fillet, minced {optional} 

3/4 cup cooked chickpeas, coarsely chopped

3 tablespoons chopped fresh parsley

1 tablespoon capers, rinsed and drained

1 tablespoon minced shallot

Salt and pepper

1 cup baby arugula 

1 small pita {4 inch}, halved and split

Directions

In a large bowl, whisk together oil, lemon zest and juice, and anchovy if using. Stir in chickpeas, parsley, capers and shallot; season with salt and pepper. To serve, stuff pita halves with chickpea salad and arugula. Drizzle with oil if desired. 

Serves 1. 

Per Serv: 437 cal; 17 g fat {2 g sat fat}; 14 g protein; 61 g carb; 11 g fibre

-S.*

{Source: Random Image Taken From Google Images}