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Zesty Vegetarian Pitas


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1/2 cup light mayonnaise

1/4 cup chopped fresh basil

2 tablespoons sun-dried tomato spread (such as California Sun Dry)

1 teaspoon lemon juice

1/4 teaspoon pepper

1 (15-ounce) can chickpeas (garbanzo beans), drained

2 cups chopped seeded tomato

1/2 cup diced seeded peeled cucumber

1/4 cup chopped red onion

1/4 cup fat-free Italian dressing

2 (6-inch) pitas, cut in half

4 curly leaf lettuce leaves

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