This a very easy to make, delicious and healthy lunch, nevertheless bear in mind that for some preparations you simply need to cover the ingredients and let it rest/marinate. Preparing a Pita doesn’t really take that long…
- 1/4 cup extra virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons chopped flat-leaf parsley
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 3 cups (about 2 cans) cooked and drained chickpeas
- 1 yogurt
- 2 tablespoons chopped mint
- 4 pita bread rounds (lightly toasted or warmed, if desired)
- 8 cups chard cut into 1/4-inch ribbons (can substitute spinach or lettuce)
- 3-4 tomatoes, sliced (or equivalent amount in smaller tomatoes)
- 1/2 red onion, thinly sliced
- Parsley and mint leaves (optional garnish)
- In a bowl whisk together the olive oil, lemon zest, lemon juice, parsley, garlic, cumin, salt, and paprika. Add the chickpeas and stir to combine.
The longer they marinate, the better they taste, so if you have time, cover and refrigerate for at least an hour and up to a couple of days.
- In a separate bowl combine the yogurt and mint. Once again, it is recommended to let it sit for awhile, so cover and refrigerate if not using immediately.
- Cut pita in half. Line each half with chard or other greens, then fill with tomatoes, chickpeas, and onions. Garnish with parsley and mint, if desired.
Serve with minted yogurt spooned on top.