About the Recipe
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. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.
Ingredients
1 tablespoon olive oil
1 cup canned no-salt-added chickpeas (garbanzo beans), rinsed and patted dry
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon ground cumin
⅛ teaspoon ground pepper
2 cups Roasted Butternut Squash & Root Vegetables
1 1/3 cups Lemon-Roasted Mixed Vegetables
1 cup fresh baby spinach
½ cup cherry tomatoes, halved
¼ cup crumbled reduced-fat feta cheese (1 oz.) (29 g)(Optional)
2 (6 to 7 inch) whole-wheat pita bread rounds, halved horizontally and lightly toasted
½ cup hummus Lemon wedges
Preparation
Step 1
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.
Step 2
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.