Pita with kale and shrimp

Ingredients:

• 4 Arabian pitas hollow inside, cut in half
• 350 g medium-sized shrimp, peeled and gutted
• 1 small bunch kale, stems trimmed, leaves cut into thin strips
• 400 g canned chickpeas, pre-rinsed
• 1/2 cup nonfat Greek yogurt
• 3 tbsp. extra virgin olive oil
• Juice of 1 lemon
• 1 small clove of garlic, finely chopped
• Coarse salt
• 1/8 tsp red cayenne pepper
• 600 ml grape tomatoes, halved
• 1/2 small red onion, thinly sliced

Preparation:

1. Preheat the grill. In a large bowl, combine the yogurt, 2.5 tablespoons olive oil, lemon juice, garlic, 1/4 teaspoon salt, and cayenne pepper.
   
   Add the cabbage and toss to combine, then let the salad sit at room temperature while you prepare the shrimp.
2. Toss the shrimp with 1/2 tablespoon of olive oil and place on a baking sheet. Bake for 4-5 minutes until cooked through, then let cool slightly.
3. Add shrimp, chickpeas, tomatoes, and red onion to the salad bowl and toss. Stack the pita bread on a plate and microwave for 30 seconds. Fill the pitas with the shrimp salad.