INGREDIENTS
1
jar Artichoke hearts or artichoke bottoms
2 cups
Eggplant
1 clove
Garlic
1 tsp
Lemon, zest
1
Onion, medium
2 tbsp
Parsley
1
Red bell pepper, roasted
2 cups
Romaine or other crispy lettuce
3/4 tsp
Rosemary
1 1/2 tsp
Thyme
1
Tomato, large
2
Zucchini, medium
2 tbsp
Capers
1 tsp
Dijon mustard
1/4 cup
Kalamata olives
2 tbsp
Lemon juice
1
sprinkle Black pepper
1/2 tsp
Black pepper
1 tsp
Fennel seed, whole
1
sprinkle Kosher salt
3/4 tsp
Kosher salt
1/4 tsp
Red pepper flakes
6 tbsp
Olive oil
1
Pump spray olive oil
12
Pita pockets, whole wheat
8 oz
Feta or mozzarella, fresh
1 8 ounce can
Chick peas (rinsed, drained & pat dry with paper towels)