Black-Eyed Pea Pitas with Crunchy Salad and Red Pepper Baba Ganoush

INGREDIENTS

2 Atoria's Family Bakery Whole Grain Pitas
3oz Grape or Cherry Tomatoes
1 Lemon
4 or 5 Sprigs Parsley
3oz Shredded Red Cabbage
3oz Shredded Kale
1 Cup Cooked Black-Eyed Peas
Red Pepper Baba Ganoush (Eggplant, Roasted Red Peppers, Extra Virgin Olive Oil, Sherry Vinegar, Garlic, Kosher Salt, Sweet Smoked Paprika, Black Pepper)

To start: cut the tomatoes in half, juice half the lemon (cut the remaining half into wedges for garnish), & strip the parsley leaves from the stems (coarsely chop). In a medium bowl, toss together the red cabbage, kale, tomatoes, parsley, 1 tablespoon lemon juice, and 1 tablespoon oil. Season to taste with salt and pepper.
Rinse the black-eyed peas. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the black-eyed peas and cook, stirring once or twice, until starting to crisp, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, start warming the Pitas.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the Pitas, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half.
Spread the red pepper baba ganoush inside each Pita half and fill with the black-eyed peas and as much crunchy salad as you like.
Transfer the Pitas to individual plates and serve the lemon wedges and any remaining salad on the side.

Serving Size: 2 Servings, 430 calories per serving

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