Salmon-Bean Stuffed Pita Pockets - alive magazine
These scrumptious pita pockets provide 76 percent of the recommended dietary allowance (RDA) for vitamin C and half of our daily requirements for calcium.
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Cooking tools:
- Oven
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
Ingredients
- 1 - 5 oz (140 g) can sockeye salmon, drained
- 1 cup (250 mL) plain yogurt
- 1 medium red pepper, chopped
- 2 small spring onions, finely sliced
- 1 large tomato, chopped
- 1 cup (250 mL) canned kidney beans, drained and rinsed
- 2 garlic cloves, roasted and diced finely
- 1 tsp (5 mL) ground cumin
- 4 small organic whole wheat pita breads
- 4 oz (112 g) soft goat cheese or feta, crumbled
- 1/2 cup (125 mL) alfalfa sprouts or pea shoots, for garnish
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