chickpea salad pitas

Serves 2

Ingredients:

• 1 cup Chickpeas (cooked)

• 1 cup Cherry Tomatoes (sliced into quarters)

• 1/2 Cucumber (chopped)

• 1/4 tsp Sea Salt

• 1 Whole Wheat Pita (halved)

• 1/4 cup Unsweetened Coconut Yogurt

Method:

1. In a bowl, combine the chickpeas, tomatoes, cucumber and salt. Adjust salt as needed.

2. Gently open each pita half to create a pocket. Evenly spread a thin layer of yogurt inside each pita pocket.

3. Stuff the pita pockets with the chickpea mixture. Enjoy!

Leftovers Refrigerate the chickpea mixture in an airtight container for up to five days. Assemble the pita with yogurt just before serving.

Serving Size Each serving equals one pita half stuffed with the chickpea mixture.

Gluten-Free Use lettuce wraps, collard greens, brown rice tortillas or gluten-free flatbread instead.

More Flavor Add lime juice, fresh herbs or spices.

Additional Toppings Bell peppers, feta cheese, red onions and/or black olives.

No Chickpeas Use marinated tofu, white beans, lentils, chicken breast or turkey instead.