3 cups chickpeas, cooked and drained
4 cloves garlic, minced
1 tsp low-sodium tamari or soy sauce
1/2 cup lemon juice
3/4 cup tahini
2 Tbs minced parsley
2 Tbs minced red onion
2 Tbs minced celery
1 cup coarsely chopped tomatoes
1 cup peeled and seeded cucumber, coarsely chopped
2 tsp apple cider vinegar
3 tsp olive oil
2 large rounds whole wheat pita bread
2 cups shredded lettuce


In a food processor or blender, puree chick-peas, garlic, tamari sauce, lemon juice, and tahini until smooth. Set aside.
In a small bowl combine parsley, red onion, celery, tomatoes, cucumber, vinegar, and olive oil, and toss well. Let marinate at room temperature for 10 minutes.
Slice pita rounds in half. Open each half carefully and spread with hummus. Stuff with lettuce and marinated vegetables, including a small spoonful of the marinade. Serve immediately.