Serves 6
2 cans chickpeas, drained and rinsed
2 cucumbers, diced
2 apples, diced
¼ cup red onion, finely diced
1 ripe avocado, diced
1 teaspoon dried basil
1 teaspoon curry powder
1 teaspoon garlic powder
Romaine lettuce or fresh spinach
3 whole wheat pita pockets, cut in half
1 tsp canola oil
Saute chickpeas in oil with curry powder, dried basil, garlic powder until lightly browned. In a bowl, mix together avocado, cucumber, apple, red onion, and sauteed chickpeas. Place lettuce or spinach in each pita pocket then add chickpea mixture. Add a dressing or oil & vinegar, if desired.
Yield: 6 servings
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