Chickpea Pitas

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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1/4 cup extra virgin olive oil

1 teaspoon lemon zest

2 tablespoons lemon juice

2 tablespoons chopped flat-leaf parsley

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon smoked paprika

3 cups (or 2 15-ounce cans) cooked and drained chickpeas

1 cup yogurt (preferably Greek-style)

2 tablespoons chopped mint

4 pita bread rounds (lightly toasted or warmed, if desired)

8 cups chard cut into 1/4-inch ribbons (can substitute spinach or lettuce)

3-4 tomatoes, sliced (or equivalent amount in smaller tomatoes)

1/2 red onion, thinly sliced

Parsley and mint leaves for garnish (optional)

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