Pita Panzanella

• 1 Tbs. olive oil
• 1 7-inch whole-wheat pita, cut into 8 triangles
• 2 cups frozen artichoke hearts
• 3/4 cup frozen fava beans or lima beans
• 1 1/2 cups frozen peas
• 2 Tbs. olive oil
• 2 Tbs. chopped fresh mint
• 1 Tbs. lemon juice
• 2 tsp. grated lemon zest
• 1 clove garlic, minced (1 tsp.)

1. Heat olive oil in skillet over high heat.
2. Add pita triangles, and toast 1 minute on each side, or until slightly brown and crisp.
3. Set aside.
4. Place artichoke hearts in glass dish, cover with plastic wrap, and microwave on high power 4 to 5 minutes, stirring halfway through.
5. Drain, and place in bowl.
6. Microwave fava beans in same glass dish on high power, 5 to 7 minutes, stirring halfway through.
7. Drain, and add to artichokes.
8. Microwave peas in same glass dish on high power, 3 to 4 minutes, stirring midway.
9. Drain, and add to artichokes and fava beans.
10. To make Lemon-Mint Dressing: Whisk together all ingredients in small bowl.
11. Season with salt and pepper.
12. Add Lemon-Mint Dressing and toasted pita triangles to artichoke mixture, and toss to coat.
13. Let stand 5 minutes before serving so pita absorbs flavors.

olive oil, pita, frozen artichoke, frozen fava beans, frozen peas, olive oil, fresh mint, lemon juice, lemon zest, clove garlic

Taken from www.vegetariantimes.com/recipe/pita-panzanella/ (may not work)