Ingredients:

Makes 3-4 Servings

Directions:

• 2.5 cups chickpeas (or a 19oz can, drained)
• 1/2 cup plain Greek yogurt
• salt & pepper to taste
• 2 TBSP lemon juice
• 1 tsp dried oregano
• 1 TBSP fresh dill
• 2 TBSP red onion diced fine
• 1/2 cup diced red pepper
• 9-12 mini pitas

• In a large bowl, mash the chickpeas using a potato masher, or use a food processor and do a quick pulse. 
• Add yogurt, salt, pepper, lemon juice, oregano, dill, onion, and red pepper and gently mix until combined.
• Portion out chickpea salad evenly into 3-4 containers. 
• Divide up the pitas and store in the second compartment. 
• Store in the fridge and consume within 4 days. ​

Recipe Adapted From: Meal Plan Addict