These super healthy, vegetarian pitas from Chef MD are perfect for lunch or a light, easy supper.

• 1 small garlic clove, peeled
• 1 15-ounce can organic no-salt added navy, great northern, or cannellini beans, drained
• 2 teaspoons walnut oil
• 2 teaspoons lemon juice
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 6-inch whole-wheat pita bread rounds
• 3 cups coarsely chopped watercress (organic preferred)
• 1 cup organic grape or cherry tomatoes, halved
• 3 tablespoons chopped walnuts, toasted

1. With the motor running, drop the garlic clove through the tube of a food processor; process until minced. Add the beans, walnut oil, lemon juice, rosemary, salt, and pepper; process with on/off pulses until smooth, scraping down the sides of the work bowl once.

2. Cut each pita bread round in half crosswise; open into pockets. Combine the watercress, cherry tomatoes, and walnuts; stuff the pockets with half of the mixture. Spoon the bean mixture into pockets; top with the remaining watercress mixture.

Substitutions: Extra-virgin olive oil may replace the walnut oil. Arugula may replace the watercress. Pecans may replace the walnuts, and white balsamic vinegar may replace the lemon juice.

Tip: Toast the walnuts in a toaster oven at 350 F for about 5 minutes or until fragrant.