Pita Pocket Sandwich

Super easy, fun to eat and incredibly refreshing, this sandwich salad combo is a great way to welcome summer.

The dish mingles a familiar flavor palette with a party of textures: the firm bite of chickpeas, the crunch of veggies, the chewiness of pita all coated in a creamy sweet dressing.

After the dressing, the celery is a major player on the flavor front. If you're not a fan, leave it out. The other veggies were what we had--feel free to sub in other crunchy veggies that are languishing in your produce drawer.

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Chickpea Salad Sandwich
makes 4 sandwiches

4 whole wheat pitas

2 cans of chickpeas (or equivalent from dry)
4-5 pickling cucumbers
1 bell pepper
2 stalks celery
0.5 red onion

0.5c plain yogurt
3 cloves garlic, finely minced
1 lemon, juiced
6 mint leaves, finely chopped
3T olive oil

1. In a large bowl, mix the yogurt, garlic, lemon juice, mint and olive oil. Whisk together.
2. Chop the veggies into 1cm x 1cm cubes. In the large bowl, toss with the chickpeas and dressing. Add salt to taste.
3. Microwave the pita pockets for 15 seconds, or until they puff up. Then cut in half and fill each pocket with the veggie mix.

Serve with napkins and forks, as the filling tends to find its way out of the pita.
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