Saturday, August 14, 2010

Greek Tostada


Yesterday's lunch was a Greek take on a true Mexican classic. I swapped the traditional fried tortilla tostada base for a piece of grilled pita bread. Next, instead of refried or black beans I opted for garbanzo beans that had been smashed into sesame hummus perfection. On top of the hummus went chopped tomatoes, cucumber, red onion, kalamata olives, crumbled feta, and chopped parsley. To finish it off, a drizzle of balsamic vinaigrette and some fresh lemon juice. 

Note:  I added a chopped blackened chicken breast into the mix as well but I wanted to show that this dish could be SUPER vegetarian-friendly without the chicken. Also, if you aren't feeling the tostada "look" you could make this into a wrap that wouldn't require a knife and fork and work well on-the-go. 

Delish!

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