Zesty Vegetarian Pitas

• 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

1. Combine first 6 ingredients in a food processor; process until smooth. Cover and chill. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour. Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup marinated vegetables into each pita half.

light mayonnaise, fresh basil, tomato, lemon juice, pepper, chickpeas, tomato, cucumber, red onion, italian dressing, pitas, curly leaf

Taken from www.myrecipes.com/recipe/zesty-vegetarian-pitas (may not work)