Instructions: Combine first 6 ingredients in a food processor; process until smooth.

Cover and chill. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour. Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup marinated vegetables into each pita half.

Yield: 4 servings.

NOTES : Youll have about 3/4 cup of the chickpea spread left over. Serve it with baked tortilla chips for a high-carbohydrate snack.

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