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1
If using the oven to heat the pita rounds, preheat to 350F.
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2
Wrap the pita rounds in aluminum foil and heat for 10 minutes, or until warmed through.
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3
If using the microwave oven, put the pita rounds on a microwaveable plate and cover with damp paper towels.
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4
Microwave on 100 percent power (high) for 20 to 30 seconds, or until warmed through.
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5
Meanwhile, in a large bowl, stir together the chick-peas, cucumber, tomato, avocado, and onion.
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6
In a small bowl, whisk together the remaining ingredients until smooth.
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7
Gently stir into the chick-pea mixture.
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8
To assemble, spoon the mixture down the center of each pita.
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9
Fold a pita over the filling and secure by pushing two 6-inch bamboo skewers in an X through the pita.
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10
Repeat with the remaining pitas.
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11
To seed tomatoes easily, cut the tomato crosswise and squeeze out the seeds and liquid.
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12
(Per Serving)
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13
Calories: 353
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14
Total Fat: 9.5g
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15
Saturated: 1.5g
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16
Trans: 0.0g
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17
Polyunsaturated: 1.5g
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18
Monounsaturated: 5.0g
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19
Cholesterol: 5mg
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20
Sodium: 441mg
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21
Carbohydrates: 58g
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22
Fiber: 11g
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23
Sugars: 6g
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24
Protein: 13g
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25
Dietary Exchanges
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26
3 1/2 Starch
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27
1 Vegetable
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28
1/2 Lean Meat
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29
1 Fat
