Piled-High Vegetable Pitas Recipe
Fresh, bright flavors come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe—or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.
Prep Time: 15 mins
Additional Time: 10 mins
Total Time: 25 mins
Servings: 4
Nut-Free Healthy Aging Healthy Immunity Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Low-Calorie
INGREDIENTS:
1 tablespoon olive oil
1 cup canned no-salt-added chickpeas (garbanzo beans), rinsed and patted dry
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon ground cumin
⅛ teaspoon ground pepper
2 cups Roasted Butternut Squash & Root Vegetables (see Associated Recipes)
1 1/3 cups Lemon-Roasted Mixed Vegetables (see Associated Recipes)
1 cup fresh baby spinach
½ cup cherry tomatoes, halved
¼ cup crumbled reduced-fat feta cheese (1 oz.)
2 (6 to 7 inch) whole-wheat pita bread rounds, halved horizontally and lightly toasted (see Tip)
½ cup hummus
Lemon wedges
INSTRUCTIONS:
Heat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes.
Transfer the chickpeas to a medium bowl. Add Roasted Butternut Squash & Root Vegetables, Lemon-Roasted Mixed Vegetables, spinach, tomatoes, and feta; toss gently to combine. Serve with pita, hummus, and lemon wedges.
NOTES:
For a lower-carb alternative, use thin pita pockets or serve vegetables in lettuce wraps; try Bibb or butterhead lettuce.
See how to use the leftover roasted vegetables in this 1,500-calorie diabetes meal plan.
Nutrition Facts:
Serving Size 1 pita half + 1 1/4 cups vegetables each
calories399total fat 15g saturated fat 3g cholesterol 5mg sodium 723mg total carbohydrate 53g dietary fiber 13g total sugars 7g protein 15g vitamin c 90mg calcium 161mg iron 4mg potassium 859mg