Ingredients

• 1/2 cup plain low-fat yogurt
• 3 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 1 small clove garlic, finely grated
• Kosher salt
• 1/8 teaspoon cayenne pepper
• 1 small bunch kale, stems removed and leaves thinly sliced
• 3/4 pound medium shrimp, peeled and deveined
• 1 15-ounce can no-salt-added chickpeas, drained and rinsed
• 1 pint grape tomatoes, halved
• 1/2 small red onion, thinly sliced
• 4 pieces pita bread, halved

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Instructions

1. Preheat the broiler. Whisk the yogurt, 2 1/2 tablespoons olive oil, the lemon juice, garlic, 1/4 teaspoon salt and the cayenne in a large bowl. Add the kale and toss to coat; set aside at room temperature while you prepare the shrimp.
2. Toss the shrimp with the remaining 1/2 tablespoon olive oil on a baking sheet. Broil until just cooked through, 4 to 5 minutes; let cool slightly.
3. Add the shrimp, chickpeas, tomatoes and red onion to the bowl with the kale; toss to coat. Stack the pitas on a plate and warm in the microwave, about 30 seconds. Fill with the shrimp-kale mixture.
4. Photograph by Justin Walker