Warm Chickpea Salad
2 tablespoons olive oil
8 ounces sliced button mushrooms
1 teaspoon garlic, minced
1 serrano chile seeded and chopped
1 15-ounce can chickpeas rinsed and drained
2 teaspoons ground cumin
4 tablespoons lemon juice divided
1 cup plain yogurt
8 sprigs fresh mint chopped
coarse salt and freshly ground pepper, to taste
4 cups fresh spinach
 Heat the olive oil in a large skillet over medium-low heat. Add mushrooms; season with salt and cook, stirring occasionally, until softened. Reduce heat and add garlic, chile and chickpeas. Sautée until garlic is fragrant and chickpeas are warmed through, two minutes. Add cumin and half of the lemon juice and remove from heat.
 In a small bowl, combine yogurt, mint, remaining lemon juice and a drizzle of olive oil. Add salt and pepper and mix until blended.
 Serve warm chickpea mixture on a bed of baby spinach leaves, topped with the yogurt dressing.
4 6-inch pita pockets
1/4 cup olive oil
1 teaspoon coarse salt
Preheat oven to 375 degrees.
 Halve pitas horizontally and lightly brush rough sides with oil. Season pitas with salt and cut each round into wedges.
 Arrange wedges in one layer on a baking sheet and bake until golden and crisp, 10 to 15 minutes.