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Chickpea Salad Pockets




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




1 Jar (6 oz/170 mL) marinated artichoke hearts

•
1/4 cup (50 mL) Chopped fresh parsley or basil

•
2 tbsp (25 mL) Extra-virgin olive oil

•
2 tbsp (25 mL) Wine vinegar

•
1 Clove garlic, minced

•
1/2 tsp Dried oregano (or 1 tsp/5 mL chopped fresh)

•
1/4 tsp (1 mL) Each salt and pepper

•
2 Cans (each 19 oz/540 mL) chickpeas, drained and rinsed

•
2 cups (500 mL) Cherry tomatoes, quartered

•
1/4 cup (50 mL) Grated Parmesan cheese

•
4 Pocket-style pita breads

•
4 Leaves leaf lettuce


Recipe



Reserving 2 tbsp (25 mL) liquid, drain artichoke hearts; thinly slice and set aside.

In large bowl, whisk together reserved artichoke liquid, parsley, oil, vinegar, garlic, oregano, salt and pepper. Add artichoke hearts, chickpeas, tomatoes and Parmesan cheese; toss to combine.

Cut one-third off each pita bread; open and place inverted piece in bottom. Line with lettuce; spoon in chickpea mixture.