Chickpea Cucumber Mini Pita Pizzas

• 4 Mini Whole Wheat Pitas
• 1 whole Medium English Cucumber, Spiraled Or Thinly Sliced
• 10 whole Grape Tomatoes Sliced
• 1 cup Cooked Chickpeas (aka Garbanzo Beans)
• 1/4 teaspoons Cumin
• 1/4 teaspoons Coriander
• 1/4 teaspoons Granulated Garlic
• 18 teaspoons Fine Grain Sea Salt
• 1 pinch Black Pepper
• 18 teaspoons Red Pepper Flakes (optional)
• 1/4 cups Fresh Parsley (with Most Of The Stems Removed)
• 2 teaspoons Olive Oil (use More For Desired Consistency)
• 1/2 cups Non-fat Plain Greek Yogurt
• 1/4 teaspoons Fine Grain Sea Salt
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Dried Dill Weed
• 1 Tablespoon Olive Oil
• 4 Tablespoons Lemon Juice

1. Place the chickpeas, cumin, coriander, garlic, salt, pepper, red pepper flakes and parsley in a food processor and pulse a 3 to 4 times to combine.
2. Scrape down the sides and drizzle olive oil over mixture, processing until well combined with small chunks remaining.
3. (If you want a smoother spread, add 1 to 2 teaspoons more olive oil and process to desired consistency.)
4. Preheat toaster oven to 425 degrees F. Lightly rub olive oil on bottoms of pita pockets.
5. Place pitas oiled side up on a cookie sheet and bake for 5 to 6 minutes until lightly browned and crispy.
6. While pitas cook, prepare yogurt sauce.
7. In a small bowl, whisk together yogurt, sea salt, pepper, dill weed and olive oil.
8. Whisk in lemon juice a tablespoon at a time until desired consistency is achieved.
9. Spread chickpea mixture onto each pita, top with cucumbers and sliced tomatoes.
10. Drizzle with yogurt sauce and enjoy.

whole wheat pitas, cucumber, grape tomatoes, cumin, coriander, garlic, salt, black pepper, red pepper, fresh parsley, olive oil, nonfat plain greek yogurt, salt, black pepper, olive oil, lemon juice

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chickpea-cucumber-mini-pita-pizzas/ (may not work)