NUTRITION

SERVINGS

INGREDIENTS

1/2 cup canned chickpeas (rinsed and drained)

1 teaspoon olive oil

1 whole wheat pita bread

1/2 cup diced cucumber

1/2 cup diced tomato

1/4 cup crumbled low-fat feta cheese

3/4 cup plain nonfat Greek yogurt

1 tablespoon lemon juice

1/2 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

1 tablespoon chopped fresh mint leaves

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Rinse and drain the canned chickpeas, then pat dry with a clean towel.

• 2

  In a mixing bowl, toss the chickpeas with olive oil, cumin, paprika, salt and pepper. Spread them onto a baking sheet in a single layer.

• 3

  Roast the chickpeas in the preheated oven for 20-25 minutes until they become crispy, stirring halfway through for even crisping. Remove from the oven and let cool slightly.

• 4

  While the chickpeas are roasting, combine the Greek yogurt with lemon juice and chopped mint leaves in a small bowl. Stir well to create a tangy, herbaceous dressing.

• 5

  Dice the cucumber and tomato, then set aside.

• 6

  Warm the whole wheat pita bread lightly in a dry skillet or microwave to make it pliable.

• 7

  Cut open the pita to form a pocket. Layer the diced cucumber and tomato inside the pita, then add the roasted chickpeas.

• 8

  Sprinkle the crumbled feta cheese over the filling and drizzle the yogurt dressing on top.

• 9

  Serve immediately and enjoy your fresh, crunchy, and satisfying meal.