1/2 med red onion, peeled and diced

1 tbs olive oil

1 (15 oz) can chickpeas, drained and rinsed

2 med green onions, diced

1/2 tsp salt

1 tsp garlic powder

2 whole wheat pitas, cut in half

4 c chopped spinach

1 c diced tomatoes

1/2 c feta cheese

In a med saucepan, saute onion in olive oil over med-high heat until lightly browned, about 5 minutes.

Add chickpeas and saute 2-4 minutes, stirring frequently. Add green onions, salt, and garlic powder, stirring well, and removing from heat.

Prepare pita pocket, filling with spinach, then bean mixture, and topping with tomatoes and feta cheese.

4 servings