YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Chickpea Pita with Fresh Mediterranean Vegetables
Enjoy a vibrant Mediterranean-inspired meal featuring crispy herb-roasted chickpeas nestled inside a warm whole wheat pita, paired with refreshing diced tomatoes, cucumbers, red onion, and parsley. Topped with a dollop of tangy nonfat Greek yogurt and a drizzle of olive oil and lemon juice, this dish bursts with flavor while supporting your nutritional goals.
INGREDIENTS
1 cup Chickpeas, roasted
1 Whole Wheat Pita
1/2 cup Nonfat Greek Yogurt
1/2 cup Diced Cucumber
1/2 cup Diced Tomato
2 Tbsp Minced Red Onion
2 Tbsp Chopped Fresh Parsley
1 tsp Extra Virgin Olive Oil
1 tsp Lemon Juice
1 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat dry with a kitchen towel.
Toss chickpeas with dried oregano, a pinch of salt and pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through for even browning.
While the chickpeas roast, prepare the Mediterranean vegetables by combining diced cucumber, tomato, minced red onion, and chopped parsley in a mixing bowl. Drizzle with lemon juice, add a pinch of salt and pepper, and mix gently.
Warm the whole wheat pita either in the oven for a few minutes or on a skillet until soft and slightly toasted.
Fill the pita with the roasted chickpeas and top with the fresh vegetable mixture. Add a dollop of nonfat Greek yogurt inside or on top for creaminess.
Finish with an extra light drizzle of olive oil if desired, adjust seasonings to taste, and serve immediately.