UPES Student, Hadley, entered the Kids' "State Dinner" Contest in Washington, D.C.
If a child's recipe is selected, they will have a special recognition at a "State Dinner" plus there will be a e-cookbook made with all the winning recipes! (Global Friends: This is really cool!!)
UPES is PROUD of Hadley for entering the contest! We hope she obtains the recognition she deserves for making such a creative & healthy food delight! Good luck in the Washington, DC, challenge! Hadley's recipe ROCKS! Congratulations Hadley, for having a voice to help other kids stay happy and healthy!
Roasted Chickpea Salad Pita Pocket
15 ounce can chickpeas, rinsed and drained
1 tablespoon balsamic vinegar
2 tablespoon extra virgin olive oil
1/8 teaspoon pepper
¾ cup cucumber, peeled and diced
½ cup grape tomatoes, sliced in quarters
6 ounce mozzarella cheese, cubes
lemon wedge
4 whole wheat pitas, cut in half to make pocket
Add avacado slices, snipped parsley or cilantro
Heat the oven
to 425 degrees. Place the chickpeas in large
bowl. Drizzle with olive oil. Add sea salt and pepper. Stir until well coated. Pour into single layer onto large rimmed
baking sheet, and bake for 20 minutes, shaking half way through to evenly roast.
Place back in
same bowl; when cooled, add balsamic vinegar, cucumbers, cheese and tomatoes,
stir. Add salt or pepper to taste along with parsley
or cilantro. Top w/squeezed lemon juice. Spoon into pocket of pita. Makes 4 servings. Serve with slice of avocado and glass of milk. Enjoy!
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Roasted Chickpea Salad Pita Pocket
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Hadley's Thoughts: I have liked chickpeas (garbanzo beans) since I was a little kid. I also like to eat mozzarella cheese w/balsamic vinegar and olive oil. I wanted to make a recipe that was easy to make for lunch without a lot of ingredients, that I could make almost by myself but with my mom’s help. I add a slice of avocado on the side with a glass of 2% milk.
