Veggie Salad in a Pocket

100% less sat fat • 20% more dietary fiber than the original recipe—see the comparison. Trade mayo for a tasty hummus spread made from white beans and fat-free dressing. Packed with veggies, this sandwich provides 150 calories of delicious satisfaction!

Prep Time: 20 min
Start to Finish: 2 hr 20 min
Makes: 4 servings

1 cup chopped yellow summer squash and/or zucchini
3/4 cup chopped broccoli
2 plum tomatoes, seeded and chopped (2/3 cup)
2 tablespoons chopped, pitted kalamata or ripe olives
2 tablespoons snipped fresh flat-leaf parsley or regular parsley
1/4 cup bottled fat-free Italian salad dressing
3/4 cup Progresso® cannellini beans, rinsed and drained (from a 19 oz can)
1 1/2 teaspoons spicy brown mustard
1/4 teaspoon salt
2 6- to 7-inch whole wheat pita bread rounds

1. In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with 2 tablespoons salad dressing. Cover and chill for 2 to 24 hours.

2. For hummus: In a food processor, combine cannellini beans, the remaining 2 tablespoons salad dressing, mustard, and salt. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.)

3. Cut pita bread rounds in half crosswise; open pita halves to make pockets. Spread hummus inside each pita pocket. Spoon chilled vegetable mixture into pita pockets.