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Place chickpeas in a medium bowl; pour dressing over and toss to coat. Heat oil in a large nonstick skillet over medium-high. Cook squash and peppers 5 minutes or until softened. Add chickpeas and dressing and heat 1 minute; mix well. Divide mixture and stuff pitas with ? cup cheese and vegetable mixture.

Nutrition information per serving: 416 calories; 19 protein; 15g fat (30%ofcalories; 4.2g saturated); 57g carbohydrate; 15mg cholesterol; 738mgsodium; 12g fiber.

( you can easily reduce this by using a FF cooking spray to sauté  veggies and eliminating the olive oil, or reducing it drastically, as well as using fat free Italian dressing and {veggie cheese found in the produce isle} )

Shared by: Donna on Points

MC Formatted by Mary [mnmpoms@ponyexpress.net]

Per Serving (excluding unknown items): 80 Calories; 9g Fat (100.0%calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mgCholesterol; trace Sodium. Exchanges: 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0