Summer Pocket Salad

Ingredients

• 1 ripe tomato diced with pulp included
• 12 c canned chickpeas drained
• 14 c Cheddar cheese diced
• 2 or 3 black olives sliced
• 3 Tbsp mayonnaise
• black pepper to taste
• 1 Tbsp butter
• 1 pita pocket bread

Directions

1. Combine first 6 ingredients
2. Set aside
3. In skillet melt butter
4. Place pita in skillet turning to butter both sides Over low heat brown lightly on both sides
5. Cut pita in half and fill each pocket with salad
6. Serves 2