pita with chopped salad and chickpea puree

I'm having a hard time switching my supper mindset from easy summer meals to more planned back to school meals.  I can no longer get away with fresh corn, sliced cucumbers and cheese/rolled up ham (for the kids).  My family now needs leftovers for their thermos.  This recipe would fall under my easy summer meals but there is no reason you couldn't make it and assemble it at work or save it for a quick weekend lunch idea.  And with all the wonderful local tomatoes and cucumbers that are available, there is no reason to wait until next summer to make this.

Pita with Chopped Salad and Chickpea Puree -
adapted from Vegetarian Cooking for Everyone by Deborah Madison

Chickpea Puree

1 teaspoon cumin
1/2 teaspoon coriander
1 garlic clove
Salt
1 tin cooked chickpeas, drained and rinsed
2 tablespoons olive oil
1/2 cup cilantro leaves
Juice of 1 lemon

In a small skillet over medium heat, warm the cumin and coriander until fragrant.  Occasionally shake the pan so the spices do not burn.

In a food processor, puree the spices, garlic, 1/2 teaspoon salt, chickpeas, oil, cilantro, lemon and 1/4 cup water.

Lemon Vinaigrette

2 tablespoons fresh lemon juice
1 teaspoon finely chopped lemon zest
Salt and freshly milled pepper
1 shallot, finely diced
5 tablespoons extra virgin olive oil

Combine the lemon juice, zest, 1/4 teaspoon salt, and shallot in a small bowl.  Let stand for 15 minutes, then whisk in the oil and season with a little pepper to taste.  Taste and correct the balance, adding more oil if needed.

Line pita bread with Chickpea Puree, then add a little salad of chopped cucumbers and tomatoes and drizzle with Lemon Vinaigrette or lemon juice.