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Mediterranean Chopped Salad in Pitas
Ingredients
  • 6 pita pockets, toasted
  • 1 14.5 ounce can of chickpeas, drained
  • 1 cucumber, diced
  • ½ of a red onion, diced
  • 1 cup of chopped lettuce leaves
  • 1 avocado, diced
  •  
  • ½ cup of grape tomatoes, chopped
  • 2 tablespoons of dill, chopped
  • ½ cup of Kalamata olives chopped
  • subheading: For the dressing:
  • ⅓ cup of greek yogurt
  • ¼ cup of tahini
  • juice of ½ of a lemon
  • ½ teaspoon of chopped garlic
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • handful of mint
  • 2 tablespoons of olive oil
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