Pita Pockets With Parsley and Chick-Pea Salad

This can either be a light lunch or served as a salad that you eat with your hands! It can be prepared the day before and taken, refrigerated, to a picnic at the lake or beach or camping. From a July 1986 issue of Bon Appetit magazine in the "Great Cook" section in a menu that featured a Fourth of July Cookout on the Lake.

• Ready In: 25 mins
• Serves: 24

Ingredients

• 8  cups  chopped fresh parsley (about 4 bunches)
• 4 (15 1/2ounce) cans garbanzo beans, drained (chick-peas)
• 2  large bell peppers, chopped
• 2  large tomatoes, peeled, seeded and diced
• 4  green onions, chopped
• 1⁄2 cup lemon juice
• 2  garlic cloves, minced
•  salt & freshly ground black pepper
• 1  cup olive oil
• 24  mini  pita breads (or 12 standard pita breads, halved)

Directions

1. Combine parsley, chick-peas,bell peppers,tomatoes and onions in large bowl.
2. Whisk together lemon juice, garlic and salt and pepper in another bowl.
3. Whisk in olive oil in thin stream.
4. Toss dressing with chick-pea mixture.
5. (Can be prepared 1 day ahead; cover and refrigerate.
6. To serve, divide mixture among pita bread.