Roasted Chickpea Pitas
Spiced roasted chickpeas and cool tzatziki sauce make a hearty filling in these pitas.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dish, vegetarian
Servings: 4
For the roasted chickpeas:
- 2 15-oz. cans garbanzo beans/chickpeas
- 2 Tbsp. olive oil
- 1 1/2 Tbsp. paprika
- 1 1/2 tsp. black pepper
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
For the tzatziki sauce:
- 3/4 c. Greek yogurt
- 1/2 small cucumber, peeled, seeded, and finely chopped
- 1 1/2 tsp. lemon juice
- 1 tsp. dried dill
- 1/2 tsp. garlic powder
- salt and pepper, to taste
To assemble:
- 4 whole wheat pitas, split
- 4 c. fresh spinach
- 1 large tomato, diced
- feta cheese, crumbled (optional)
Make the chickpea filling:
Preheat oven to 400 degrees and spray a large baking sheet with cooking spray.
In a large bowl, stir together chickpeas and sliced red onions. Pour olive oil and all spices over the mixture, stir to toss, and spread on the prepared baking sheet. Bake 20 minutes, stirring once halfway through baking.
Assemble the pitas:
Assemble the pitas by filling them with the chickpea mixture, tzatziki sauce, spinach, tomato, and/or feta.