Chicken and Chickpea Pita

This is a fast, no-cook-required lunch built from a few Mediterranean staples: sliced rotisserie chicken, canned chickpeas, crisp cucumber, and a dollop of plain yogurt, all folded into a warm pita. It comes together in about ten minutes using things you probably already have in the fridge and pantry, and it eats like a sandwich you can wrap in foil and take with you.

Ingredients

• 2 wholepita bread, preferably whole wheat
• 1 cupRotisserie chicken, sliced or shredded
• 0.75 cupcanned chickpeas, drained and rinsed
• 0.5 wholecucumber, chopped
• 4 tbspPlain yogurt
• 1 tspolive oil
• pinchsalt
• pinchblack pepper

Method

1. Warm the pitas in the toaster until soft and slightly puffed.
2. In the mixing bowl, toss the chicken, chickpeas, and cucumber with the olive oil, salt, and pepper.
3. Cut each pita in half to open a pocket.
4. Spoon the chicken and chickpea mixture into the pita pockets.
5. Top each pita with a spoonful of yogurt and serve right away.