Veggie Week: Greekish Chickpea Pockets

With a retail shift in the morning followed by 6 hours of class, Tuesdays are pretty killer. But now I have one more tasty, healthy meal to add to my I-know-I'll-be-too-tired-to-cook-when-I-get-home arsenal, and it's these tasty pita pockets. I made the filling last night, and I am super grateful for that teeny bit of foresight. Not only was dinner super fast to throw together, but I think sitting in the fridge overnight improved the flavor.

I didn't change the recipe enough to claim any significant contribution, so I'll let the link speak for itself. I used whole wheat pitas, and I think I used a bit more mayo, but that is all a matter of taste. Of course, plain Greek yogurt would also be a good "glue" for this chickpea salad. I served mine with some fresh (local!) Romaine, and sliced tomato tucked in.

Simple, fresh, and vegetarian, these would also make a great pack-along lunch (with filling and pita stored separately of course).

Quote of the Day: And what, Socrates, is the food of the soul? Surely, I said, knowledge is the food of the soul. ~ Plato