Chickpea Grilled Pitas

A nice change from a heavy dinner. Serve this with some baked sweet potato fries, or a bowl of soup - something creamy and easy to go with this, potato or tomato or even a creamy butternut would be a great soup to go with this. Also you could make some zucchini fries which I love, healthy and crispy.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 4-6 Whole Pitas

Ingredients

• 4  pita pockets (I get mine right from any major grocery store)
• 1 (15 ounce) can chickpeas, drained and rinsed
• 4  plum tomatoes, seeded and chopped
• 2  teaspoons  minced garlic
• 1⁄3 cup golden raisin
• 1  shallot, fine chopped
• 8  ounces escarole (don't substitute for this)
• 2  tablespoons parsley, fine chopped
• 1 1⁄2 of fresh mint, fine chopped
• 4  tablespoons olive oil
• 2  tablespoons water
• 2  tablespoons lemon juice
•  salt
•  pepper

• Garnish

•  feta cheese (optional)

Directions

1. Escarole -- In a medium microwavable bowl, add the escarole with a couple of tablespoons of water and covered with plastic wrap and cook 1 minute until blanched or slightly wilted. Remove the plastic wrap and drain any water out of the bowl and let cool.
2. To the escarole, after it cools, add the raisins, garlic, tomatoes, parsley, mint, salt and pepper.
3. Chick Peas -- In a small bowl add 3/4 cup chick peas, 2 tablespoons of the oil, water and 1 tablespoon of the lemon juice. Pulse the mixture until smooth.
4. Add this mixture to the escarole mixture. Also stir in the remaining chick peas, 1 tablespoon of the olive oil, remaining lemon juice.
5. Pitas -- Brush each pita with the remaining olive oil and then stuff with the chic pea mixture. Grill on a outdoor grill or indoor grill pan or you can even use the broiler. Middle shelf for about 4 minutes or so on each side until golden brown. This is a great easy vegetarian sandwich.
6. Serve and enjoy with your favorite side.