Garbanzo Beans In Pita
|Canned dried chick peas||18 Ounce, drained, lightly mashed (Garbanzos)|
|Minced fresh parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic clove||1 Small, mashed|
|Cayenne pepper||1⁄4 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Shredded lettuce||2 Cup (32 tbs)|
|Tomatoes||3 Medium, chopped|
|Cucumber||1 Medium, pared and diced|
|Onion||6 Ounce, diced|
|Plain unflavored yogurt||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
Cut a small piece of each pita bread off and reserve.
Open breads to form a pouch.
In bowl combine chick peas, parsley, lemon juice, garlic, cayenne, cumin, and coriander.
In separate bowl combine remaining ingredients.
Divide each mixture into 6 portions.
Stuff each pita bread with one portion of chick pea mixture and top each with one portion of vegetable-yogurt mixture.
Serve each with reserved end used as a garnish.