Ingredients
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1 (15 ounce) can chickpeas, rinsed and drained
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1/2 cup finely chopped fresh parsley
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3 tablespoons fresh lemon juice
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1 tablespoon olive oil
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1 clove garlic, minced
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4 cups mixed baby greens
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1/2 thinly sliced English cucumber
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1/2 medium thinly sliced red onion
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1/2 cup Greek yogurt or 1/2 cup regular yoghurt, drained in cheesecloth till thick
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1/4 teaspoon ground cumin
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1 dash Tabasco sauce
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4 whole wheat pita bread
Instructions
- Combine chickpeas, parsley, lemon juice, olive oil and half of garlic in large bowl.
- In another large bowl, combine salad greens, cucumber and onions.
- Whisk yoghurt, cumin, dash of Tabasco and remaining garlic in small bowl.
- Add salad greens to bowl with the chickpeas and toss to combine.
- Season to taste.
- Cut 1 end off each pita bread and open to form a pocket.
- Using tongs, divide salad mixture among pitas.
- Drizzle some yoghurt dressing over salad in each pita and serve immediately cause these go soggy fast.