Summer Pocket Salad - cooking recipe

Ingredients

1 ripe tomato, diced with pulp included
1/2 c. canned chickpeas, drained
1/4 c. Cheddar cheese, diced
2 or 3 black olives, sliced
3 Tbsp. mayonnaise
black pepper to taste
1 Tbsp. butter
1 pita pocket bread

Preparation

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