What you will need...
1 whole wheat pita, split
12 cherry or small tomatoes, halved or quartered
1 red or yellow bell pepper cut into 1-inch strips
1/2 English cucumber, cut into 1/2 inch dice
1/4 red onion, cut into thin wedges
1 cup canned chickpeas or other white beans, drained and rinsed
1/4 cup torn fresh basil (the original called for mint, but I am not a huge fan)
1/4 cup torn fresh flat-leaf parsley leaves
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1. Preheat oven to 375 degrees. Bake pita until crisp, about ten minutes.
2. In a bowl, combine tomatoes, pepper, cucumber, red onion, beans, basil and parsley; toss to combine. Add vinegar, oil, salt, and pepper, and toss to combine.
*The original recipe says to break the pita into pieces and toss in the salad, but I filled the pita with the filling instead.