NUTRITION

SERVINGS

INGREDIENTS

3/4 cup roasted chickpeas

1 small whole wheat pita bread

1/4 cup diced cucumber

1/4 cup diced tomato

2 tbsp minced red onion

1/4 cup diced red bell pepper

1 tbsp tahini

1/2 cup nonfat Greek yogurt

1 tbsp lemon juice

1 clove garlic, minced

1 tsp olive oil

Spices (salt, pepper, paprika) to taste

PREPARATION

• 1

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

• 2

  In a bowl, toss the chickpeas with olive oil, salt, pepper, and paprika. Spread them evenly on a baking sheet.

• 3

  Roast the chickpeas in the oven for about 20-25 minutes, shaking the pan halfway through, until they become crispy.

• 4

  While the chickpeas roast, prepare the fresh veggie mix by dicing the cucumber, tomato, red onion, and bell pepper in a medium bowl.

• 5

  For the creamy tahini dressing, combine tahini, nonfat Greek yogurt, lemon juice, minced garlic, and a pinch of salt in a small bowl. Whisk until smooth.

• 6

  Warm the whole wheat pita slightly in the oven or on a pan, then cut it open to form a pocket.

• 7

  Fill the pita with the roasted chickpeas and mixed veggies, then drizzle the creamy tahini dressing over the top.

• 8

  Serve immediately and enjoy the balance of crispy, fresh, and creamy textures.