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Ingredients

• 1 cup of instant barley
• 2 zucchini
• 2 cloves garlic
• 2 carrots
• ½ cup Italian parsley
• ¼ red onion
• 1 cup chickpeas
• ½ tsp. salt
• ½ tsp. black pepper
• ½ tsp. turmeric
• ½ tsp. curry
• Juice of ½ lemon
• ¼ cup olive oil
• 4 whole wheat pita pockets
• 3.5 oz crumbled feta

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Ready In 30 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Prepare the barley as directed; drain and cool.Shred the zucchini, carrots, onion, drained chickpeas and the parsley, using the shredding blade of the food processor.
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Step 2

• Place in a bowl and season.
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Step 3

• Add the barley and toss.
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Step 4

• Combine the lemon juice and olive oil and add to the salad and toss.Gently mix in the crumbled feta.Fill the pitas and serve.
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