Fresh, bright flavors come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe—or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare.
Ingredients
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1 tablespoon olive oil
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1 cup canned no-salt-added chickpeas (garbanzo beans), rinsed and patted dry
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½ teaspoon paprika
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¼ teaspoon garlic powder
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¼ teaspoon ground cumin
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⅛ teaspoon ground pepper
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2 cups Roasted Butternut Squash & Root Vegetables (see Associated Recipes)
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1 1/3 cups Lemon-Roasted Mixed Vegetables (see Associated Recipes)
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1 cup fresh baby spinach
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½ cup cherry tomatoes, halved
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¼ cup crumbled reduced-fat feta cheese (1 oz.)
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2 (6 to 7 inch) whole-wheat pita bread rounds, halved horizontally and lightly toasted (see Tip)
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½ cup hummus
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Lemon wedges
Description
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Heat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes.
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Transfer the chickpeas to a medium bowl. Add Roasted Butternut Squash & Root Vegetables, Lemon-Roasted Mixed Vegetables, spinach, tomatoes, and feta; toss gently to combine. Serve with pita, hummus, and lemon wedges.
Tips: For a lower-carb alternative, use thin pita pockets or serve vegetables in lettuce wraps; try Bibb or butterhead lettuce.
