Summer Pocket Salad

8 ingredients
6 steps

Ingredients

  • 1 ripe tomato, diced with pulp included
  • 1/2 c. canned chickpeas, drained
  • 1/4 c. Cheddar cheese, diced
  • 2 or 3 black olives, sliced
  • 3 Tbsp. mayonnaise
  • black pepper to taste
  • 1 Tbsp. butter
  • 1 pita pocket bread

Directions

  1. 1
    Combine first 6 ingredients.
  2. 2
    Set aside.
  3. 3
    In skillet, melt butter.
  4. 4
    Place pita in skillet, turning to butter both sides. Over low heat, brown lightly on both sides.
  5. 5
    Cut pita in half and fill each pocket with salad.
  6. 6
    Serves 2.

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