Chickpea Pita Pockets

Ingredients

• 4 Each whole wheat pita bread - 4 (6-inch pitas), 6-inch pitas
• 1 Can canned chickpeas, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 1 Cup cucumber, diced - 1 (cup), diced
• 1 Cup grape tomatoes, halved - 1 (cup), halved
• 2 Cup romaine lettuce, chopped - 2 (cups), chopped
• 0.5 Cup feta cheese, crumbled - 1/2 (cup), crumbled
• 2 Tablespoon lemon juice - 2 (tablespoons)
• 1 Tablespoon extra-virgin olive oil - 1 (tablespoon)
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)
• 0.25 Teaspoon kosher salt - 1/4 (teaspoon)
• 0.13 Teaspoon ground black pepper - 1/8 (teaspoon)

Instructions

1. Prepare the vegetables, chickpeas, and feta

   1. *Drain and rinse* the chickpeas, *dice* the cucumber, *halve* the grape tomatoes, *chop* the romaine, and *crumble* the feta.

2. Mash the chickpea base

   2. Add chickpeas, lemon juice, olive oil, garlic powder, salt, and pepper to a medium bowl; *lightly mash* with a fork until the chickpeas are *mostly broken but still chunky*.

3. Warm and cut the pitas

   3. Warm the pitas in a dry skillet over medium heat for *30 to 45 seconds per side* until *soft and pliable*, then cut each pita in half to make pockets.

4. Fold in the vegetables and feta

   4. Add cucumber, grape tomatoes, romaine, and feta to the chickpea mixture; *mix gently* until evenly combined and the vegetables stay *crisp*.

5. Fill and serve

   5. Spoon the filling evenly into the pita halves and *serve right away* while the pitas are *soft and fresh*.