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½ large garlic clove, peeled

½ can (8 oz.) chickpeas (garbanzo beans), rinsed and drained

½ Tbs extra-virgin olive oil

1 Tbs lemon juice

½ tsp dark sesame oil

⅛ tsp salt

¼ tsp ground cumin

¼ cup (two oz.) low-fat silken tofu

Two 6-inch whole wheat pita pockets

1 cup mesclun salad

¼ cup thinly sliced radishes

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