Mediterranean Pitas with Muffaletta Relish

• 1 6-oz. jar marinated artichoke hearts, drained and coarsely chopped, marinade reserved
• 1/2 cup diced plum tomato
• 1/2 cup diced red onion
• 1/2 cup diced roasted red pepper
• 1/4 cup chopped black olives
• 1/4 cup chopped stuffed green olives
• 1/4 cup chopped fresh basil
• 1 15-oz. can chickpeas, rinsed and drained
• 2 Tbs. tahini
• 2 Tbs. olive oil
• 2 Tbs. red wine vinegar
• 2 cloves garlic, peeled and chopped (2 tsp.)
• 1/2 tsp. salt
• 4 6-inch pita rounds, cut in half crosswise
• 1/2 cup wheat germ

1. To make Relish: combine all ingredients, including reserved marinade, in medium bowl.
2. To make Hummus: blend all ingredients and 2 Tbs.
3. water in blender until smooth.
4. To assemble Pitas: Spread 3 Tbs.
5. Hummus into each pita half, and sprinkle with 1 Tbs.
6. wheat germ.
7. Top with Relish, dividing evenly among Pitas.
8. Serve immediately.

hearts, tomato, red onion, red pepper, black olives, green olives, fresh basil, chickpeas, tahini, olive oil, red wine vinegar, garlic, salt, pita, germ

Taken from www.vegetariantimes.com/recipe/mediterranean-pitas-with-muffaletta-relish/ (may not work)