Crunchy pita chips make the perfect base for this ultra-quick olive, cucumber and feta appetizer. If you can't find baby cucumber, cut a regular cucumber into thin slices that are approximately the same size as your pita chips.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011


Ingredient Checklist


Instructions Checklist
  • Spread 1/2 teaspoon olive tapenade on each pita chip (or baguette slice). Top with 2 cucumber slices, 2 feta cubes and a lemon sliver. Just before serving, drizzle with oil and a squeeze of lemon.


Nutrition Facts

41.7 calories; protein 0.9g 2% DV; carbohydrates 2.2g 1% DV; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.4g; fat 3.2g 5% DV; saturated fat 0.8g 4% DV; cholesterol 3.2mg 1% DV; vitamin a iu 18.1IU; vitamin c 0.6mg 1% DV; folate 7.1mcg 2% DV; calcium 18.9mg 2% DV; iron 0.2mg 1% DV; magnesium 2mg 1% DV; potassium 11.7mg; sodium 70mg 3% DV; thiaminmg 2% DV.