Pita Pockets With Parsley and Chick-Pea Salad

• 8 cups chopped fresh parsley (about 4 bunches)
• 4 (15 1/2 ounce) cans garbanzo beans, drained (chick-peas)
• 2 large bell peppers, chopped
• 2 large tomatoes, peeled, seeded and diced
• 4 green onions, chopped
• 12 cup lemon juice
• 2 garlic cloves, minced
• salt & freshly ground black pepper
• 1 cup olive oil
• 24 mini pita breads (or 12 standard pita breads, halved)

1. Combine parsley, chick-peas,bell peppers,tomatoes and onions in large bowl.
2. Whisk together lemon juice, garlic and salt and pepper in another bowl.
3. Whisk in olive oil in thin stream.
4. Toss dressing with chick-pea mixture.
5. (Can be prepared 1 day ahead; cover and refrigerate.
6. To serve, divide mixture among pita bread.

fresh parsley, garbanzo beans, bell peppers, tomatoes, green onions, lemon juice, garlic, salt, olive oil, pita breads

Taken from www.food.com/recipe/pita-pockets-with-parsley-and-chick-pea-salad-374005 (may not work)