Greek Salad Pitas

For those of you that don't know, I consider myself an "almost vegetarian". By this I mean, I basically stick to a vegetarian diet, but I will occasionally eat chicken or fish. I can't give up the sushi. Lol! That being said, I try to find/create vegetarian recipes that make you feel like you aren't missing anything just because meat isn't apart of the meal.

These Greek Salad Pitas are so delicious and they are good for you too. These are great if you are wanting to have a light, refreshing lunch. You could also add chicken if you would like to try these, but don't want to make them vegetarian style. I found the recipe in The SuperMarket Diet CookBook by Janis Jibrin, but I have tweaked it a bit. Enjoy! =)

Prep: 20 minutes
Makes: 4 servings

Ingredients
1 can (15 ounces) garbanzo beans a.k.a. chickpeas
1/4 cup plain yogurt (I use Greek style yogurt for this recipe)
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin
2 garlic cloves, peeled
4 pita breads (pockets or 6 to 7 inch circles)
3 cups lettuce (You can use whatever you like. I usually use romaine or baby spinach)
1 large tomato, diced
1 medium cucumber, peeled and thinly sliced
2 ounces feta cheese, crumbled

Directions
1. In food processor with knife blade attached, or in a blender, combine garbanzo beans, yogurt, olive oil, lemon juice, salt, pepper, cumin, and garlic; puree until smooth.

2. If using 6 to 7 inch circles instead of pita pockets, cut off top third of each pita to form a pocket. Use half of the bean mixture to divide evenly inside pockets.

3. Combine lettuce, tomato, cucumber, and feta; use to fill pockets. Top with remaining bean mixture.