Ingredients
4 pita pockets, small, halved
4 oz cucumber, diced
6 oz chickpeas, canned, drained
4 oz yellow bell pepper, diced
5½ red onion, diced
¼ cup dill, chopped
¾ cup yogurt, thick
1 tbsp lime juice
salt and ground black pepper, to taste
Preparation
Combine the cucumbers, bell peppers, onions, chickpeas, dill, lime juice, and yogurt in a large bowl. Make sure everything is well-coated.
Season to taste with salt and pepper. Adjust accordingly.
Toast the pita halves briefly over a dry skillet on medium heat for roughly 10 seconds per side.
Fill the pitas with roughly 2½ tablespoons of vegetables per pocket. Serve and enjoy!
