YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Chickpea Pita Bowl
A vibrant, hearty bowl featuring crispy herb-roasted chickpeas nestled inside a warm whole wheat pita, complemented by a tangy nonfat Greek yogurt drizzle and fresh garden vegetables. The blend of aromatic herbs and a touch of olive oil gives a flavorful crunch, making it a balanced meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup canned chickpeas (drained and rinsed)
1 whole wheat pita bread
1 cup nonfat plain Greek yogurt
1 cup mixed salad vegetables (tomatoes, cucumbers, spinach)
1 tsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp garlic powder
Salt and pepper to taste
PREPARATION
Preheat the oven to 400°F.
Pat the chickpeas dry with a paper towel. In a bowl, toss the chickpeas with olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper.
Spread the seasoned chickpeas on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes, stirring halfway through, until they turn crispy.
Meanwhile, warm the whole wheat pita bread in the oven for the last 5 minutes or on a skillet until soft and lightly toasted.
In a bowl, combine the mixed salad vegetables with a pinch of salt and pepper.
To assemble the bowl, cut the pita in half and fill each half with the roasted chickpeas and salad vegetables.
Top with a generous dollop of nonfat plain Greek yogurt and enjoy while warm.