Mini Chickpea Salad Pita Sandwiches

• 2 15-ounce cans chickpeas, drained, rinsed and skinned (see note above)
• 1/2 red onion, finely chopped
• 3 tablespoons cilantro leaves and stems, finely chopped
• 4 ounces goat cheese (Cypress Grove's Purple Haze is particularly good for this recipe), softened
• juice of one lemon
• 1 clove garlic, smashed into a paste
• 2 heaping tablespoons za'atar
• Kosher salt and freshly ground black pepper
• 6 whole wheat mini pitas, last 1/2 inch sliced off to create a pita pocket
• 2 ripe plum tomatoes, sliced into rounds
• 1/2 English cucumber, sliced into rounds
• flaky sea salt (such as Maldon)

1. In a large bowl, mix together skinned chickpeas, red onion and cilantro and season with salt and pepper.
2. Using a potato masher, lightly mash the chickpeas until you have a mix of textures from whole to totally mashed and set aside.
3. In another bowl, mix together the goat cheese, lemon juice, garlic, za'atar and a generous pinch each of salt and pepper until combined.
4. Mix the chickpeas and goat cheese mixture until just incorporated, then assemble sandwiches or cover tightly with plastic wrap and refrigerate for up to two days.

chickpeas, red onion, cilantro, goat cheese, lemon, clove garlic, kosher salt, whole wheat mini, tomatoes, cucumber, salt

Taken from www.foodrepublic.com/recipes/mini-chickpea-salad-pita-sandwiches/ (may not work)