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Ingredients

• 2 medium  cucumbers
• 2 medium  tomatoes
• 1/4 cup  snipped fresh parsley
• 2 tablespoons  white wine vinegar
• 3 tablespoons  olive oil
• 1/8 teaspoon  salt
• 1/8 teaspoon  coarse black pepper
• 1 15- or 16-ounce can  chickpeas (garbanzo beans)
• 1/2 cup  tahini (see note below)
• 4 cloves  garlic, minced
• 1 tablespoon  lemon juice
• 1/4 teaspoon  salt
• 8   large pita bread rounds
• 1/8 to 1/4 teaspoon  ground red pepper

Description

This Dish, Popular From Athens To Zanzibar, Is Fast, Easy To Make, High In Fiber, And Can Serve As A Side Dish Or Appetizer.

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