Vegetarian Pita Pockets

Name: Vegetarian Pita Pockets
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 8 pita bread rounds; 1 large can of chickpeas, drained; 2 tbs extra virgin olive oil; 4 scallions, sliced (white and green parts); 2 tbs of toasted sesame seeds (toast in a dry fry pan for 2 minutes using medium high heat); juice from 2 lemons; kosher salt and fresh cracked black pepper; 2 tsp of red pepper flakes; 2 cloves garlic, minced; 1 ripe tomato, halved and sliced; 1 red onion, halved and sliced thin; 8 large butter or romaine lettuce leaves; 1 cucumber, sliced into rounds, skin on; 1/2 cup plain yogurt; Parsley for garnish

Ingredients

8 pita bread rounds
1 large can of chickpeas, drained
2 tbs extra virgin olive oil
4 scallions, sliced (white and green parts)
2 tbs of toasted sesame seeds (toast in a dry fry pan for 2 minutes using medium high heat)
juice from 2 lemons
kosher salt and fresh cracked black pepper
2 tsp of red pepper flakes
2 cloves garlic, minced
1 ripe tomato, halved and sliced
1 red onion, halved and sliced thin
8 large butter or romaine lettuce leaves
1 cucumber, sliced into rounds, skin on
1/2 cup plain yogurt
Parsley for garnish

This a a healthy vegetarian sandwich that has a Mediterranean influence.

Drain chickpeas and place in a blender with the olive oil, garlic and lemon juice.
Put 1/2 cup of the chickpeas aside for garnish.
Process until mixture is smooth. Place in a bowl.
Add the scallions and red pepper flakes and mix well with bean mixture.
Slightly heat the pita rounds.
Spread the bean mixture evenly over the pita rounds.
Add a lettuce leaf to each pita.
Add the cucumbers and alfalfa sprouts and drizzle each round with the yogurt.