1 pita bread pocket
1 clove garlic
4 tablespoons olive oil, plus more for drizzling
2 good handfuls fresh parsley leaves, chopped
1/2 cup fresh mint leaves
1/2 cup celery leaves
1 sprig fresh oregano leaves
1 cup grape tomatoes, halved
1/2 English cucumber, stripped, seeded and cut in 1/2-inch chunks
1/2 red onion, thinly sliced in half moon slices
Salt and freshly ground black pepper
Juice of 1 lemon
1 (19-ounce) can chickpeas, rinsed and drained
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