Chickpea Salad Pockets

Dreamer in Ontario's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 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.

Reviews

[Boomette]

One tomato was enough. I used cheddar cheese in mine. I used a bit less of 2 tbp of olive oil. I used lemon juice. Thanks for this healthy recipe, perfect for lunch. :) Made for 123 hit wonders

[Redsie]

This was a great lunch!! Made this for PAC 2007 - only changes I made was to add some red bell peppers and use tortillas instead of pita breads! Thanks Dreamer! :)

[Ppaperdoll]

I made this the night before and took it to work the next day. It was pretty good, although I made the mistake of using a lemon flvoured cheddar (leftover from my Christmas cheeseboard) and the lemon flavour proved to be a little over-powering. I will try it again using a milder cheese. Thanks Dreamer for this easy-to-make recipe. I think it'll come in very handy whenever I run out of sandwich meat!