CHICKPEA SALAD PITAS

Chickpea Salad Pitas image

I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.

Provided by Brooke the Cook in

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

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Ingredients

1 (16 ounce) can chickpeas
1/2 cucumber, diced (peeled if you like)
1/2 red pepper, diced
1/2 red onion, finely chopped
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon fresh ground pepper
sea salt, to taste
lemon juice, to taste
2 -3 whole wheat pita bread, cut in half
red leaf lettuce

Steps:

Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
Cut pita bread in half, line both side with a few lettuce leaves.
Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).

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