Tomato and Chickpea Pitas

Tomato and Chickpea Pitas


1 can chickpeas (15 ounce), drained and rinsed
3 heirloom tomatoes, diced
1 Cucumber, sliced thin
¼ teaspoon salt
½ teaspoon garlic powder
1 tablespoon minced fresh oregano
1 tablespoon fresh minced dill
2 tablespoons Dierbergs Pure Olive Oil
1 cup hummus
4 ounces Dierbergs Crumbled Feta
2 pitas with pockets


In a medium size bowl toss together tomatoes, chickpeas, spices, herbs, and olive oil. Cut pitas in halve and open pockets. Spread hummus in pita and fill with vegetable mixture and top with feta.

Serving Size: Nutrition not available

Per Serving