Chickpea Pita Pockets with Greens and Minted Yogurt | Chard | Boston Organics

Ingredients

• 1/4 cup extra virgin olive oil
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 2 Tbsp chopped flat-leaf parsley
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp smoked paprika
• 3 cups (or 2 15-ounce cans) cooked and drained chickpeas
• 1 cup yogurt (preferably Greek-style)
• 2 Tbsp 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 for garnish (optional)