Chickpea Pita Pockets with Greens and Minted Yogurt

• 1/4 cup extra virgin olive oil
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 2 Tbsp chopped flat-leaf parsley
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp smoked paprika
• 3 cups (or 2 15-ounce cans) cooked and drained chickpeas
• 1 cup yogurt (preferably Greek-style)
• 2 Tbsp chopped mint
• 4 pita bread rounds (lightly toasted or warmed, if desired)
• 8 cups chard cut into 1/4-inch ribbons (can substitute spinach or lettuce)
• 3-4 tomatoes, sliced (or equivalent amount in smaller tomatoes)
• 1/2 red onion, thinly sliced
• parsley and mint leaves for garnish (optional)

1. In a large bowl whisk together the olive oil, lemon zest, lemon juice, parsley, garlic, cumin, salt, and paprika. Add the chickpeas and stir to combine. The longer the chickpeas marinate, the better they taste, so if you have time, cover and refrigerate for at least an hour and up to a couple of days.

2. In a separate bowl combine the yogurt and mint. Again, this is better if it sits for awhile, so cover and refrigerate if not using immediately.

3. Cut pita breads in half. Line each half with chard or other greens, then fill with tomatoes, chickpeas, and onions. Garnish with parsley and mint, if desired. Serve with minted yogurt spooned on top.