Zucchini Salad Pita Pockets

• 1 cup barley instant
• 2 zucchini
• 2 cloves garlic
• 2 carrots
• 1/2 cup Italian parsley
• 1/4 red onion
• 1 cup chick peas - drained
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon curry
• 1/2 lemon
• 1/4 cup olive oil
• 8 ounces cheddar cheese - shredded
• whole wheat pita pockets
• cheddar cheese
• garlic
• lemon juice
• olive oil
• onion
• pita pockets Stonefire
• zucchini

1. Prepare the barley as directed; drain and cool.
2. Shred the zucchini, carrots, onion, chick peas and the parsley, using the shredding blade of the food processor.
3. Place in a bowl and season. Add the barley and toss.
4. Combine the lemon juice and olive oil and add to the salad and toss.
5. Fill the pita with the shredded cheese and add the salad. Top with a little more cheese, if desired.

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Taken from www.yummly.com/recipe/Zucchini-Salad-Pita-Pockets-1677188 (may not work)