Chickpea Salad Pockets


  • Makes4 to 4 servings


  • 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


  • 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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