Serve the pitas with dollops of minted yogurt (my favorite), feta cheese, or swap the dairy for tahini to make a vegan version. The sandwich is filling but not heavy, so it's perfect for a workday lunch.
4 servings (serving size: 2 pita halves)
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 (or 2 15-ounce cans) cooked and drained chickpeas
1 cup yogurt (preferably Greek-style)
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 for garnish (optional)
In a large 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 the chickpeas 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. Again, this is better if it sits for awhile, so cover and refrigerate if not using immediately.
Cut pita breads 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.