main meals

Ingredients

	2 small whole wheat pita(s)
	1 cup(s) plain fat-free yogurt
	2 Tbsp olive oil
	1 tsp lemon zest, grated
	1 1/2 Tbsp fresh lemon juice
	1 1/2 tsp minced garlic
	1 tsp table salt
	1/2 tsp Durkee Ground Cumin Seed, or 1 tsp cumin seeds (whole seeds preferred)
	30 oz canned chickpeas, drained and rinsed
	2 large tomato(es), ripe, diced (about 2 1/2 cups)
	1 large sweet red pepper(s), diced (about 1 1/4 cups)
	1 large yellow pepper(s), diced (about 1 1/4 cups)
	1 cup(s) shredded carrots
	1/2 cup(s) scallion(s), sliced
	1/2 cup(s) mint leaves, fresh, cut into slivers (or chopped)
	8 piece(s) lettuce, green leaf-variety
	1/4 cup(s) raisins
	1/4 cup(s) sliced almonds, toasted

Instructions

• Preheat oven to 475°F. Cut each pita into 6 wedges and place on a baking sheet. Bake until “chips” are crisp, about 5 minutes.
  
  
• Meanwhile, in a large bowl, whisk together yogurt, oil, lemon zest and juice, garlic, salt and cumin seeds until blended. Add chickpeas, tomatoes, peppers, carrots, scallions and mint; toss to mix and coat.
  
  
• Line each of 4 plates with 2 lettuce leaves; top each with 2 cups of salad mixture and place 3 pita wedges on top. Sprinkle each serving with 1 tablespoon each of raisins and almonds; serve.

Notes

• You could easily substitute chopped cilantro or parsley for the mint if you prefer.