Hummus-Stuffed Pitas with Vegetables

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