Herb Omelet Pita Sandwich

Preparation

1. Step 1

   Make the chopped salad: Combine tomato, cucumber, onion and chickpeas in a bowl. Season with salt, pepper and a pinch of red-pepper flakes. Toss well and set aside.

2. Step 2

   Make the yogurt sauce: In a small bowl, whisk together tahini, garlic and lemon juice. Whisk in yogurt and a good pinch of salt. Set aside.

3. Step 3

   Make the herb pancake: Put scallions, dill, parsley and cilantro in a mixing bowl. Add beaten eggs and stir well to make a thick green mixture. Whisk in baking powder, if using, and season well with salt and pepper.

4. Step 4

   Warm olive oil in a 9- or 10-inch skillet over medium heat. Add egg-herb mixture and spread across pan in an even layer, as if making an omelet or frittata. Cook for 2 or 3 minutes until bottom is set, then put on a lid and continue cooking until top is set, about 2 minutes or so. (Alternatively, finish cooking the top under broiler.) The herb pancake may be served warm or at room temperature.

5. Step 5

   To serve, cut pita breads in half to make pockets. Place a slice of herb omelet in each pocket, and add a large spoonful of chopped salad. Top each pocket with about 2 tablespoons yogurt sauce.