Nutrition per serving may change if servings are adjusted.
1 cup chopped yellow summer squash and/or zucchini
¾ cup chopped broccoli
2 plum tomatoes, seeded and chopped (about ⅔ cup)
8 pitted kalamata or ripe olives, chopped
2 tablespoons snipped fresh flat-leaf parsley or regular parsley
2 tablespoons bottled fat-free Italian salad dressing
whole-wheat pita bread rounds, halved crosswise, or four 6- to 7-inch whole-wheat flour tortillas
½ cup Spicy Hummus
1 (15 ounce) can navy or cannellini beans (white kidney beans), rinsed and drained
¼ cup bottled fat-free Italian salad dressing
1 tablespoon spicy brown mustard
In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing. Divide among six airtight storage containers or resealable plastic bags. Cover or seal and chill overnight.
To prepare the hummus: In a food processor, combine navy or cannellini beans (white kidney beans); Italian salad dressing; and brown mustard. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.) Transfer to an airtight storage container. Cover and chill for up to 1 week.
Spread the inside of each pita bread half or each tortilla with 2 tablespoons of the Spicy Hummus. If using tortillas, fold each in half. Wrap pita bread or tortillas in plastic wrap or place each in a covered storage container.
For each serving, pack a container with vegetable mixture and a pita or tortilla in an insulated container with an ice pack. Serve within 5 hours.
To serve, unfold tortilla if using. Add vegetable mixture to pita or tortilla. Fold or roll tortilla if using. Makes 4 pita pockets.