INGREDIENTS
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1 15.5-oz can chickpeas, drained and rinsed
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1 cup plain breadcrumbs
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1 zucchini, grated
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1 small red onion, grated
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1 egg, lightly whisked
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1 teaspoon coarse salt
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1/4 cup extra-virgin olive oil
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4 whole-wheat pitas, toasted
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1 cup low-fat Greek yogurt
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8 leaves tender lettuce
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1 cup fresh mint leaves