1/2 cup Chickpeas (cooked)
1/2 cup Cherry Tomatoes (sliced into quarters)
1/8 Cucumber (chopped)
1/8 tsp Sea Salt
1/2 Whole Wheat Pita (halved)
2 tbsps Unsweetened Coconut Yogurt
In a bowl, combine the chickpeas, tomatoes, cucumber and salt. Adjust salt as needed.
Gently open each pita half to create a pocket. Evenly spread a thin layer of yogurt inside each pita pocket.
Stuff the pita pockets with the chickpea mixture. Enjoy!
Leftovers: Refrigerate the chickpea mixture in an airtight container for up to five days. Assemble the pita with yogurt just before serving.
Serving Size: Each serving equals one pita half stuffed with the chickpea mixture.
Gluten-Free: Use lettuce wraps, collard greens, brown rice tortillas or gluten-free flatbread instead.
More Flavor: Add lime juice, fresh herbs or spices.
Additional Toppings: Bell peppers, feta cheese, red onions and/or black olives.
No Chickpeas: Use marinated tofu, white beans, lentils, chicken breast or turkey instead.
Total Time: 10 minutes
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