It is humid and sticky in the city, but luckily this filling dinner requires neither oven nor stovetop burners. Leftovers travel easily to work for lunch!In a food processor, combine 1/4 cup plain soy yogurt (such as Whole Soy), 1/4 cup water, 2 tablespoons lemon juice, 2 tablespoons tahini, 1/4 tsp. salt, 1/8 tsp. ground red pepper and one (15-ounce) can of chickpeas, rinsed and drained. Process until smooth, then stir in 1 and 1/2 tablespoons minced cilantro. I made the hummus ahead of time and set it in the fridge until dinner time, which worked just fine.
When you're ready to assemble the pita sandwiches, cut 6 (6-inch) pitas in half. I like the whole wheat pitas from The Baker, which are vegan. Spread 2 tablespoons of the hummus in each pita half.
Divide 3 cups trimmed arugula, 6 thinly-sliced plum tomatoes, 1 thinly sliced medium cucumber, and 1 thinly sliced medium red onion evenly among all the pita halves. (Note: the original recipe called for English cucumber, which is longer and thinner, but I couldn't find it so bought a regular cucumber).
Two stuffed pita halves are 280 calories.
Cost:
plain soy yogurt $0.99
tahini $6.69
canned chickpeas $1.79
cilantro $1.69
pitas $1.99
arugula $2.49
plum tomato $2.27
cucumber $0.72
red onion $1.00
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