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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I clipped this recipe from a magazine a few years ago and finally tried it. My very picky DD liked this dish :). It would be good for brown bag lunches. Just pack the salad mixture into a separate sealed container and fill your pitas when you're ready to eat. Ingredients:
1 (19 ounce) can chickpeas, drained (and rinsed) |
2 tomatoes, chopped |
1 cup cucumber, chopped |
1 cup swiss cheese, diced (or cheddar, mozzarella, feta, etc) or 1 cup soy cheese |
2 tablespoons olive oil |
1 tablespoon vinegar or 1 tablespoon lemon juice or 1 tablespoon balsamic vinegar |
salt and pepper |
3 pita breads, cut in half |
Directions:
1. In a bowl, combine all ingredients, tossing to mix everything evenly.
2. Spoon into pita pockets.
3. For Vegan use the soy cheese option.
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