1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
1/2 cup diced peeled English cucumber
1 tablespoon chopped fresh dill
1 carrot, shredded
2 (6-inch) pitas, cut in half
4 curly leaf lettuce leaves
How to Make It
Combine garlic, 5 tablespoons yogurt, and next 4 ingredients (through chickpeas) in a bowl; mash with a potato masher or fork until almost smooth or to desired consistency. Stir in cucumber and dill.
Combine remaining 1 tablespoon yogurt and carrot in a small bowl; stir well to coat.
Line each pita half with 1 lettuce leaf; fill with 1/2 cup chickpea mixture and 2 tablespoons carrot mixture.
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