INGREDIENTS

1. 1 (15 ounce)canchickpeas, rinsed and drained
2. 1/2cup finely choppedfresh parsley
3. 3tablespoonsfresh lemon juice
4. 1tablespoonolive oil
5. 1clovegarlic, minced
6. 4cupsmixed baby greens
7. 1/2 thinly slicedEnglish cucumber
8. 1/2medium thinly slicedred onion
9. 1/2cupGreek yogurt or regularyoghurt, drained in cheesecloth till thick
10. 1/4teaspoonground cumin
11. 1dashTabasco sauce
12. 4whole wheat pita bread

DIRECTIONS

1. Combine chickpeas, parsley, lemon juice, olive oil and half of garlic in large bowl.
2. In another large bowl, combine salad greens, cucumber and onions.
3. Whisk yoghurt, cumin, dash of Tabasco and remaining garlic in small bowl.
4. Add salad greens to bowl with the chickpeas and toss to combine.
5. Season to taste.
6. Cut 1 end off each pita bread and open to form a pocket.
7. Using tongs, divide salad mixture among pitas.
8. Drizzle some yoghurt dressing over salad in each pita and serve immediately cause these go soggy fast.