Salmon-Bean Stuffed Pita Pockets - alive magazine

Ingredients

• 1 - 5 oz (140 g) can sockeye salmon, drained
• 1 cup (250 mL) plain yogurt
• 1 medium red pepper, chopped
• 2 small spring onions, finely sliced
• 1 large tomato, chopped
• 1 cup (250 mL) canned kidney beans, drained and rinsed
• 2 garlic cloves, roasted and diced finely
• 1 tsp (5 mL) ground cumin
• 4 small organic whole wheat pita breads
• 4 oz (112 g) soft goat cheese or feta, crumbled
• 1/2 cup (125 mL) alfalfa sprouts or pea shoots, for garnish