Zesty Vegetarian Pitas

Ingredients

• 15 ounce chickpeas drained canned (garbanzo beans)
• 0.5 cup cucumber diced peeled seeded
• 4  curly kale leaves 
• 0.3 cup basil fresh chopped
• 0.3 cup dressing fat-free italian
• 1 teaspoon juice of lemon 
• 0.5 cup mayonnaise light
• 0.3 teaspoon pepper 
• 2 6-inch pitas cut in half ()
• 0.3 cup onion red chopped
• 2 tablespoons sun-dried tomato spread dry (such as California Sun )
• 2 cups tomatoes seeded chopped

Equipment

• food processor
• bowl

Directions

1. Combine first 6 ingredients in a food processor; process until smooth. Cover and chill.
2. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour.
3. Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup marinated vegetables into each pita half.