Greek Salad With Bean Spread Pitas

• 3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
• 2 tablespoons lemon juice
• 1 tablespoon sliced green olives with pimientos
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 cup fresh baby spinach
• 1/4 cup chopped seeded peeled cucumber
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped marinated quartered artichoke hearts
• 2 tablespoons sliced Greek olives
• 1/4 teaspoon dried oregano
• 2 whole wheat pita pocket halves

1. Place the first 5 ingredients in a food processor; cover and process until smooth. Set aside.
2. In a small bowl, combine the spinach, cucumber, cheese, artichokes, olives and oregano.
3. Spread bean mixture into pita halves; add salad. Serve immediately.

garbanzo beans, lemon juice, pimientos, olive oil, garlic, baby spinach, cucumber, feta cheese, hearts, olives, oregano, whole wheat pita pocket

Taken from www.tasteofhome.com/recipes/greek-salad-with-bean-spread-pitas/ (may not work)