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Ingredients
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • ½ pint cherry tomatoes, chopped
  • ¼ small red onion, chopped
  • ¼ English cucumber, chopped
  • ½ cup crumbled feta
  • 1 cup arugula, chopped
  • 8 ounces store-bought tzatziki
  • 2 to 3 pita pockets, sliced in half
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