Sunday, July 3, 2011
I hope you’re having a nice 4th of July weekend. I’m visiting family, but I admit I’d love to sneak onto the nearest post or base and see how our military is celebrating this year.
My very favorite 4th of July memory is the year I was on lockdown at basic training. For one special night we were allowed a little supervised freedom to celebrate this important holiday with our platoons. I’ll never forget that moment of clarity, finally understanding how important being an American was to me. To this day I never fail to be moved by a patriotic act.
So if you have sons, daughters, husbands, wives, brothers or sisters in basic training this holiday don’t worry, they’ll be on a field somewhere watching the fireworks and drinking that giant soda they’ve been denied for weeks!
Of course, they won’t be eating a healthy salad pita like this one. You can bet it’s pizza night on post. Ah, memories of being able to eat whatever I wanted!
Though this is a nice salad for a picnic, a healthy lunch or a fast 4th of July meal. For a vegetarian version substitute a peeled, seeded and chopped cucumber for the chicken. For a vegan meal, do the same but add vegan mayonnaise in place of the standard fare.
Chickpea Chicken Pitas
This is so quick and easy I don’t want you to think about measurements. Just mix it all together to your taste preference.
1 can garbanzo beans, rinsed and drained
1 can chicken breast, rinsed and drained
1 small can corn, rinsed and drained
1 small can sliced black olives, drained
3 to 4 roasted bell peppers from a jar, chopped
Salt & pepper, to taste
Mrs. Dash Garlic and Herb Seasoning, to taste
Mayonnaise, to taste (Light is fine)
Romaine lettuce, chopped (the bagged stuff works great)
1-bag whole-wheat pitas
1. In a large bowl, mix together the garbanzo beans, chicken breast, corn, olives, and peppers. Season with salt, pepper and Mrs. Dash seasoning to taste. Mix in just enough mayonnaise that the salad is coated.
2. Wrap the pitas in a couple paper towels. Place them on a plate and microwave until warm, about 30 seconds. Place some romaine lettuce in each pocket and fill with salad mixture. Serve immediately or wrap in plastic and pack away for a picnic.
Recipe and photograph by Laura Flowers.