10 pita pockets
3 c. diced ham
1 can garbanzo beans, drained and rinsed
1 c. cashew halves
1/8-1/4 c. sesame seeds
1 c. sour cream
1/2 c. mayonnaise
1 T. tarragon vinegar
salt and pepper to taste
1 c. cheddar cheese, diced

In a large bowl, combine ham with remaining ingredients. Mix well. Chill before serving. Serve in pita pockets.

Paula Brousseau, Bellaire