Veggie Chickpea Pitas with Yogurt Dill Sauce

Veggie Chickpea Pitas with Yogurt Dill Sauce

Yield: about 8 servings

INGREDIENTS

For the filling:

• 1½ cups chickpeas, rinsed and drained
• 1 medium cucumber, seeded and chopped
• 2 cups grape tomatoes, halved or quartered
• 1/3 cup finely chopped red onion
• Salt and pepper, to taste

For the yogurt sauce: 

• 1 cup greek yogurt
• 1 tbsp. minced fresh dill
• 1 tbsp. freshly squeezed lemon juice
• 1 tsp. white wine vinegar
• 2 cloves garlic, minced or pressed

Pita bread, for serving

• Salt and pepper, to taste

DIRECTIONS

• To make the filling, combine the chickpeas, cucumber, tomatoes, and red onion in a medium bowl.  Season to taste with salt and pepper.  Mix gently until evenly combined.
• To make the yogurt sauce, combine the greek yogurt, dill, lemon juice, vinegar, and garlic in a small bowl. Season to taste with salt and pepper.
• To serve, halve the pita bread. Fill each pocket with the chickpea-veggie mixture and top with the yogurt dill sauce as desired.
  via Annie Eats