1 pita pocket
1/4 cup hummus
1/3 cup tabouli
2 tablespoons feta cheese — crumbled
1 leaf romaine lettuce — torn into pieces
1/4 tablespoon tomato — chopped
1/4 cup alfalfa sprouts
1 tablespoon Greek olives — chopped
Lemon dill dressing (see recipe)
Cut top 1/4 from pita pocket and reserve for another use*. Open pocket and spread one side with hummus. Spoon in tabouli. Add remaining ingredients, drizzling salad dressing over all. This serves one, but is easily multiplied for many.
* Broiled pieces of pita bread are excellent for dipping extra hummus.