GREEK SALAD PITAS

~1 Can (15-19 ounces) garbanzo beans, rinsed and drained
~1/4 cup plain lowfat yogurt
~2 TBSP olive oil
~2 TBSP fresh lemon juice
~1/2 tsp salt
~1/4 tsp pepper
~1/4 tsp ground cumin
~1 garlic clove , peeled
~4 (6-7 inch) whole-wheat pitas
~3 cups sliced romaine lettuce
~2 medium tomatoes, cut into 1/4 inch pieces
~1 medium cucumber, peeled and thinly sliced
~2 ounces feta cheese, crumbled (about 1/2 cup)
~2 TBSP chopped fresh mint leaves 
~fresh mint leaves to garnish

1. In food processor, with knife blade attached, or in blender, combine beans, yogurt, oil, lemon juice, salt, pepper, cumin, and garlic and puree until smooth.

2. Cut pita in half to form pocket. Use half of the bean mixture to spread inside pockets.

3. Combine lettuce, tomatoes, cucumber, feta, and chopped mint; use to fill pockets. Top with remaining bean mixture and mint leaves.