This pita sandwich features crunchy sweet peppers with robust pasta sauce and velvety chic peas for an easy, almost no-cook meal.
1-15 ounce can chick peas, rinsed and drained
1 cup garlic pasta sauce
1 cup cooked broccoli florets
1 cup diced bell peppers
4 whole wheat pita breads
Toss all ingredients together and chill until ready to serve. If making the day before, keep broccoli separate and toss in at the last minute.
Warm pitas lightly and cut in half. Fill with Sicilian Chicky salad and serve. We found that this sandwich goes well with tossed green salad, carrot sticks and fresh sliced melon.