This can either be a light lunch or served as a salad that you eat with your hands! It can be prepared the day before and taken, refrigerated, to a picnic at the lake or beach or camping. From a July 1986 issue of Bon Appetit magazine in the “Great Cook” section in a menu that featured a Fourth of July Cookout on the Lake.
Ingredients: [‘fresh parsley’, ‘garbanzo beans’, ‘bell peppers’, ‘tomatoes’, ‘green onions’, ‘lemon juice’, ‘garlic cloves’, ‘salt %26 freshly ground black pepper’, ‘olive oil’, ‘pita breads’]
Quantity of Ingredients: [“8 cups chopped fresh parsley (about 4 bunches)”,”4 (15 1/2 ounce) cans garbanzo beans, drained (chick-peas)”,”2 large bell peppers, chopped “,”2 large tomatoes, peeled, seeded and diced “,”4 green onions, chopped “,”1/2 cup lemon juice”,”2 garlic cloves, minced “,” salt u0026 freshly ground black pepper”,”1 cup olive oil”,”24 mini pita breads (or 12 standard pita breads, halved)”]
Number of Servings: 24
Steps: [‘Combine parsley, chick-peas,bell peppers,tomatoes and onions in large bowl.’, ‘Whisk together lemon juice, garlic and salt and pepper in another bowl.’, ‘Whisk in olive oil in thin stream.’, ‘Toss dressing with chick-pea mixture.’, ‘(Can be prepared 1 day ahead; cover and refrigerate.’, ‘To serve, divide mixture among pita bread.’]