Mediterranean Snack Box with Baked Pita Crisps
Prep: 20 minutes
Bake: 5 minutes • Serves: 4
Nonstick cooking spray
1 pint cherry tomatoes, halved
1 medium English cucumber, chopped
1/4 cup finely chopped red onion
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
1-1/2 teaspoons extra virgin olive oil
1/8 teaspoon ground black pepper
4 (3-compartment) food storage containers
1/2 cup prepared plain hummus
1/4 cup crumbled feta cheese
1. Preheat oven to 375°. Split pita round into 2 rounds; cut each round into 8 wedges. Place pita wedges, cut side up, in single layer on rimmed baking pan; spray with cooking spray. Bake 5 minutes or until golden brown and crisp. Cool crisps; place 4 crisps each into 4 small zip-top plastic bags and seal.
2. In medium bowl, toss tomatoes, cucumber, onion, parsley, lemon juice, oil and pepper. Makes about 3 cups.
3. Fill containers by dividing hummus and tomato mixture into 2 compartments; sprinkle hummus with cheese. Seal containers with lids and refrigerate up to 1 day; store crisps at room temperature up to 1 day. Place 1 bag of crisps into remaining compartment and reseal container before packing to go.
Approximate nutritional values per serving (3/4 cup tomato mixture, 2 tablespoons hummus, 4 pita crisps): 193 Calories, 12g Fat (3g Saturated), 8mg Cholesterol, 257mg Sodium, 17g Carbohydrates, 5g Fiber, 6g Protein