Prep time: 15 minutes

• 3 red radishes, chopped
• ½ sm seedless cucumber, peeled and chopped
• ½ green bell pepper, chopped
• ½ sm red onion, finely chopped
• ¼ c (2 oz.) crumbled feta cheese
• ½ c drained and rinsed canned chickpeas
• 1 Tbsp tahini paste
• 3 Tbsp fat-free plain yogurt
• ¼ tsp dried oregano
• ¼ tsp ground cumin
• 2 whole wheat pitas (6” diameter)
• 4 med romaine lettuce leaves

In medium bowl, combine radishes, cucumber, pepper, and onion. Mix in feta. This can be done the night before, covered with plastic wrap, and refrigerated. In another bowl, use fork to partially mash chickpeas with tahini, yogurt, oregano, and cumin. The mixture will be thick and coarse in texture. Slice open each pita by cutting off a piece about 1 1/2” from the edge. Insert your hand to open the pocket. Cut off bottom part of 2 lettuce leaves so when folded in half crosswise, they fit into pitas. Gently line each pita with 1 leaf. Finely shred remaining lettuce leaves and tuck ½ cup into each pita. Divide chopped vegetables between pitas. Dollop chickpea mixture on top. Serve immediately, or slip into plastic bags and refrigerate up to 24 hours.