Greek Salad Pitas
|Garbanzo beans||1 Can (10 oz) (Drained, Rinsed)|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm) (Peeled)|
|Whole wheat pitas||4|
|Romaine lettuce||3 Cup (48 tbs)|
|Tomatoes||2 Medium, diced|
|Cucumber||1 Medium, peeled and thinly sliced|
|Feta cheese||2 Ounce, crumbled|
|Chopped mint leaves||2 Tablespoon|
|Mint leaves||1 Tablespoon (For Garnish)|
In food processor with knife blade attached or in blender, place beans, yogurt, oil, lemon juice, salt, pepper, cumin, and garlic; blend until smooth.
Cut off top third of each pita to form a pocket.
Use half of bean mixture to spread inside pockets.
Combine lettuce, tomatoes, cucumber, feta, and chopped mint; use to fill pockets.
Top with remaining bean mixture and mint leaves.