Greek Chickpea Salad Pitas

Ingredients

• 1 canCanned chickpeas, drained and rinsed
• 1 English cucumber, diced
• 4-5 roma tomatoes, diced
• ½ small red onion, finely diced
• 1 cupFeta cheese, crumbled
• 4 pita breads, warmed
• ¾ cupPlain yogurt (2%)
• 2 clovesGarlic, minced
• ½ lemon, juiced
• 2 tbspOlive oil
• 1 tspDried oregano
• 1 tspSalt
• 1 tspGround black pepper

Method

1. In a medium bowl, mash the drained and rinsed 540 ml can of chickpeas with a fork until mostly broken down but still some texture remains.
2. Add the 300 g diced cucumber, 400 g diced roma tomatoes, 100 g finely diced red onion, 100 g crumbled feta, 15 ml olive oil, 2.5 g dried oregano, 3 g salt, and 1.3 g black pepper to the bowl with the mashed chickpeas. Stir gently to combine. Let the salad rest for 5 minutes to allow the flavors to meld.⏱ 5 min timer in cook mode
3. In a small bowl, whisk together the 200 g plain yogurt, 10 g minced garlic, juice from 0.5 lemon, 15 ml olive oil, 3 g salt, and 1.3 g black pepper to create the yogurt-garlic sauce.
4. Warm the 4 pita breads in a dry pan over medium heat for 1-2 minutes per side, or in a toaster oven, until soft and pliable. This should take about 4-6 minutes in total.⏱ 5 min timer in cook mode
5. Carefully open each warm pita to create a pocket. Fill each pita with an equal portion of the Greek chickpea salad.
6. Drizzle the yogurt-garlic sauce generously over the filled pitas before serving.