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2 servings
1 cup cooked chickpeas
3-4 tablespoons nonfat plain Greek Yogurt
1/4 teaspoon garlic salt
1-2 teaspoons Sriracha sauce (start with 1 teaspoon and add more to meet your heat preference)
2 teaspoons fresh lemon juice
1/3 cup shelled edamame (green soy beans)
1 green onion , finely chopped
1 large celery stalk , finely diced (about 1/3 cup)
2 tablespoons finely chopped sun-dried tomatoes
salt & pepper to taste
1 cup torn curly lettuce
2 thin whole wheat pitas unsliced
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