Mediterranean Pita Wraps

Ingredients

4 whole wheat pita breads
1 cup cooked chickpeas, rinsed and drained
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste

Directions

Begin by preparing the tahini dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth. If the dressing is too thick, add a little water to reach your desired consistency.

In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, olives, and parsley. Gently toss the ingredients together until well mixed.

Warm the pita breads slightly in a dry skillet or microwave to make them more pliable. Cut each pita in half to create pockets.

Stuff each pita half with the chickpea mixture, generously drizzling the tahini dressing over the filling.

Serve immediately, or wrap in foil for a delicious on-the-go meal.