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Chickpea Salad Pockets

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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.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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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