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Greek Chickpea Salad Pita

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Course: Salad, Dinner, Lunch
Servings: 2


  • 15 oz. can chickpeas (drained and rinsed)
  • 1-2 cloves garlic (finely minced)
  • 1/2 cup sliced olives of choice optional
  • 1 tsp. dried or 1 tbsp. chopped fresh oregano
  • 1/4 cup diced red onion
  • 1/4 cup diced bell pepper
  • 1/4 cup hummus
  • 2 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1/2 tsp. black pepper
  • 2 whole wheat pita pockets (halved)


  • Pour chickpeas into a medium mixing bowl.
  • Add garlic, olives, oregano, onion, bell pepper, hummus, oil, vinegar and black pepper. Mix well.
  • Fill each pita half with chickpea salad. Serve immediately.
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