PREP: 20 minutes CHILL: 2 to 24 hours MAKES 4 sandwiches
1 cup chopped yellow summer squash and/or zucchini
3⁄4 cup chopped broccoli
2⁄3 cup seeded and chopped roma tomatoes (2 medium)
8 pitted kalamata or ripe olives, chopped
2 tablespoons snipped fresh Italian (flat-leaf) parsley or regular parsley
2 tablespoons bottled fat-free Italian salad dressing
2 6- to 7-inch whole wheat pita bread rounds, halved crosswise, or four 6- to 7-inch whole wheat flour tortillas
1⁄2 cup Spicy Navy Bean Hummus
1 In a medium bowl combine squash, broccoli, tomatoes, olives, and parsley. Drizzle with salad dressing; toss gently to coat. Cover and chill for 2 to 24 hours.
2 To assemble, spread the inside of each pita pocket or 1 side of each tortilla with 2 tablespoons of the Spicy Navy Bean Hummus. Spoon vegetable mixture into pita pockets or onto tortillas. If using tortillas, fold in half or roll up.
PER SANDWICH: 166 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 599 mg sodium, 31 g carb., 6 g fiber, 7 g pro.
Spicy Navy Bean Hummus
In a food processor combine one 15- to 19-ounce can navy or cannellini beans (white kidney beans), rinsed and drained; 1⁄4 cup bottled fat-free Italian salad dressing; and 1 tablespoon spicy brown mustard. Cover and process until smooth. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.)
MAKES 11⁄3 cups
