In the summer I am always interested in recipies that are light, seasonal, and cooling.  I like to have a couple of days a week that don't include any meat or fish and this one fit all my reqauirements. I modified this recipe by making it a sandwich.  My favorite wraps are made by Damascus Bakery (located on Atlantic Avenue, Brooklyn).  I purchased them from a grocery store, but eating local is always a plus and the hearty roll-up square wraps I choose happen to be supplemented with flax, adding essential omega 3s to my diet.  Only 110 calories and loaded with 9g of fiber and 12g of protein.  I also added a few salad greens, Nasoya veg spread (mayo alternative), and some feta cheese.  I eliminated the olives as I'm not a big olive fan. With all that said, I've got a great protein packed vegetarian meal for about 430 calories.  If you want to accompany it with something I suggest a mixed fruit salad. Original recipe taken from vegetarian times magazine.  Takes about 15 minutes to prep and 15 minutes to cook.  Serves 6

4 Tbs. Olive oil, divided

1 Med onion, finely diced (1 cup)

1/2 medium fennel bulb, finely diced (1 cup)

4 garlic cloves minced (4tsp)

2 15oz cans  Organic chickpeas, rinsed and drained

1 12 oz jar water packed artichoke hearts, rinsed, drained, and quartered

1/2 cup pitted kalamata olives, quartered

2 Tbs lemon juice

2 Tbs red wine vinegar ( i think apple cider vinegar would be better)

1 Tbs minced fresh rosemary

Heat 1Tbs olive oil in skillet over medium-low heat.  Add onion and fennel, and cook 7 minutes, or until softened and translucent.  Add garlic and cook 2 minutes more.  Stir in chickpeas, artichoke hearts, and olives and cook 2-3 minues.

Transfer onion mixture to medium bowl and stir in lemon juice, vinegar, and remaining 3 Tbs oil ( I used flax oil).  Seaason with a bit of sea salt and pepper and stir in minced rosemary.  Let stand at least 20 minutes to combine flavors.

Per serving: 318 cal, 9g protein, 13.5g fat, 42g carb, 0mg chol, 686 mg sod, 9g fiber, 1g sugar.