NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Chickpeas

1 small Whole Wheat Pita Bread

1/2 cup Nonfat Greek Yogurt

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

2 tbsp thinly sliced Red Onion

1/2 tsp Olive Oil

1 tsp Dried Oregano

2 tbsp chopped Fresh Parsley

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F. Rinse and drain the cooked chickpeas, then pat them dry with a paper towel.

• 2

  In a bowl, toss the chickpeas with 1/2 tsp olive oil, dried oregano, and a pinch of salt and pepper. Spread them out on a baking sheet lined with parchment paper.

• 3

  Roast the chickpeas in the oven for 20-25 minutes, stirring halfway through, until they are crispy and golden.

• 4

  While the chickpeas are roasting, prepare your fresh vegetable mix by dicing the red bell pepper, cucumber, halving the cherry tomatoes, and thinly slicing the red onion. Place these in a bowl and toss with lemon juice and chopped parsley.

• 5

  Warm the whole wheat pita slightly in a dry skillet or microwave, then cut it into wedges.

• 6

  Assemble your bowl by placing the roasted chickpeas on a bed of the mixed vegetables. Drizzle with nonfat Greek yogurt for creaminess.

• 7

  Serve with pita wedges on the side for a delightful crunch in every bite.