Tuesday, February 4, 2014

Veggie Pitas with Roasted Chickpeas and Yogurt Dill Sauce

Sometimes you just have to hit the reset button and eat a dinner that is fresh, healthy, and delicious.  The days following Superbowl Sunday can often be one of those times.  This dish comes together in less than thirty minutes, is vegetarian, and will help you feel lighter after even the biggest binge of all things carbonated, fried, and con queso.  It is full of veggies with crispy roasted chickpeas and creamy yogurt dill sauce for added texture.  We loved this dinner and it will be part of our rotation going forward!

Veggie Pitas with Roasted Chickpeas and Yogurt Dill Sauce

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

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