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Mediterranean Pita Pockets with Kale Burgers, Roasted Red Pepper Hummus, & Crumbled Tofu Feta
THE FULL HELPING18Ingredients
20Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 whole pita pockets (grain, cut in half*)
- 1/2 cup hummus (roasted red pepper, recipe below or hummus of choice)
- 4 burgers (Dr. Praeger's kale)
- 1 cup sliced cucumber (thinly, rounds)
- 2 roasted red bell peppers (homemade or store-bought)
- 2 cups baby arugula (loosely packed)
- 1 batch feta (herbed tofu, optional)
- dressing (Tahini mint, or tahini green goddess dressing, optional, for drizzling)
- 1 3/4 cups chickpeas (cooked, 1 can chickpeas, drained and rinsed)
- 1/2 cup roasted red bell pepper (tightly packed, homemade or store-bought)
- 5 Tbsp. tahini
- 1 clove garlic (roughly chopped)
- 3/4 tsp. ground cumin
- 1/4 tsp. smoked paprika
- 1/2 tsp. salt (you may wish to reduce this to ¼ teaspoon if you use store-bought peppers, as they're often salty on their own)
- 1/8 tsp. freshly ground black pepper
- 1 lemon (large, about 3 tablespoons, freshly squeezed)
- 4 Tbsp. water
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