Chick Pea Salad in Pita Bread from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Ric

Ingredients

• Salt and Freshly ground pepper
• 4 cups mixed salad greens, torn into bite-size pieces
• ½ garlic clove, crushed
• ½ cup lowfat yogurt
• 1 tablespoon extra virgin olive oil
• Pinch ground cumin
• 4 whole wheat pita breads, 1 edge slit and pockets opened
• 3 tablespoons fresh lemon juice, or more to taste
• ½ cup finely chopped parsley
• ½ cup diced ripe tomato
• 1 can (19 ounces) chick peas, drained and rinsed
• ½ cup thinly sliced seedless or seeded cucumber
• ½ cup slivered red onion
• Hot pepper sauce