Refreshingly delicious Mediterranean-style veggie pita pockets with fresh mint and feta cheese.

Minted Veggie Pita Pockets with Feta

1 (16-ounce) can garbanzo beans, rinsed and drained
2/3 cup plain yogurt
1/4 cup red pepper, chopped
2 tablespoons green onion, chopped
2 tablespoons fresh mint, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 standard-size pita breads
Torn romaine leaves
2/3 cup (about 4 ounces) Wisconsin Feta Cheese*, crumbled

1. Place beans in small bowl. Mash with fork until somewhat pasty, but still chunky. Stir in yogurt, red pepper, green onion, mint, garlic, cumin and cayenne. Chill, covered, at least 2 hours to blend flavors. Bring to room temperature before serving.
2. Cut pitas in half vertically to form pockets. Warm, if desired.
3. Line the pita halves with torn romaine leaves and sprinkle Feta inside, dividing evenly among pitas. Spoon bean mixture into pitas.

Makes 4 servings.

*A flavored Feta, such as one with sun-dried tomatoes, may be substituted.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.