Salad Pockets with Chimichurri sauce
You will love this vegan, gluten-free, no-cook recipe!
1 cup fresh local Cilantro
1 cup fresh Flat-leaf parsley
a few fresh leaves or dried pinch of oregano
3 cloves Garlic
1/2 cup Red onion
2 tbsp Lemon or lime juice, fresh
1/4 tsp Black pepper, freshly-ground
1/4 tsp Red pepper flakes
1/4 tsp Sea salt
1/2 cup Olive oil
2 tbsp Red wine vinegar
Puree all in a food processor until smooth. Fill a pita with chopped kale, lettuce, tomatoes, and chickpeas. Add any additional raw or roasted veggies. Drizzle with Chimichurri sauce. If you are sensitive to raw garlic and onions, sauté before adding to the mix.