Veggie Pitas with Roasted Chickpeas and Yogurt Dill Sauce
Ingredients:
For the chickpeas:
1 can chickpeas, drained and rinsed
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
For the sandwiches:
1 cucumber, diced
1 red onion, diced
2 small tomatoes, seeded and diced
pitas (I used whole wheat)
salt and pepper to taste
For the yogurt sauce:
1 cup fat-free greek yogurt
1 tbsp lemon juice
1 tbsp finely chopped dill
1 tsp white wine vinegar
2 cloves garlic, minced
Directions:
1. Pre-heat the oven to 400. Toss the chickpeas with spices and spread on a baking sheet. Roast for 10-15 minutes, or until crispy, shaking a few times during baking to help them cook evenly. Set aside.
2. Mix all ingredients for yogurt sauce in a small bowl and whisk until well-combined.
3. Mix cucumber, red onion, chickpeas, and tomato in a medium bowl and season to taste.
4. Microwave pitas for 20-30 seconds to make them pliable. Stuff with vegetable mixture and top with yogurt sauce. Enjoy!
Adapted from Annie's Eats