Chickpea Salad Pockets

Name: Chickpea Salad Pockets
Yield: 4
Ingredients: 1 540-mL can chickpeas, drained; 2 tomatoes, chopped; 1 cup chopped cucumber; 1 cup diced cheese, (Swiss, cheddar, mozzarella, feta - whatever); 2 tbsp olive oil, or vegetable oil; 1 tbsp vinegar, or lemon juice; salt, to taste; black pepper, to taste; 2 or 3 6-in. pita breads, cut in half

Makes4 to 4 servings

Ingredients

1 540-mL can chickpeas, drained
2 tomatoes, chopped
1 cup chopped cucumber
1 cup diced cheese, (Swiss, cheddar, mozzarella, feta - whatever)
2 tbsp olive oil, or vegetable oil
1 tbsp vinegar, or lemon juice
salt, to taste
black pepper, to taste
2 or 3 6-in. pita breads, cut in half

Instructions

In a bowl, combine all the above ingredients, tossing to mix everything evenly. Spoon into pita pockets and eat.
If your child wants to take this one to school, pack the filling in a separate container and have him stuff his own pita at lunchtime.

This article was originally published on Sep 01, 1999

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