Chickpea Salad Pockets

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1 jar (6 oz/170 mL) marinated artichoke hearts

1/4 cup chopped fresh parsley

2 tbsp extra-virgin olive oil

2 tbsp wine vinegar

1 clove garlic , minced

1/2 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

2 cans (each 19 oz/540 mL) chickpeas , drained and rinsed

2 cups cherry tomatoes , quartered

1/4 cup grated Parmesan cheese

4 pocket-style pita breads

4 lettuce leaves

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