Piled-High Vegetable Pitas

Fresh, bright flavors come alive in these easy vegetarian pitas. Allow enough time to make the roasted vegetables, or prepare them a day or two in advance for a healthy meal that takes less than 30 minutes to assemble. These pitas also work well with leftover cooked veggies. No need to warm the roasted veggies; they taste great chilled or at room temperature.

Prep Time: 15 mins
Additional Time: 10 mins
Total Time: 25 mins
Servings: 4
Yield: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 cup canned no-salt-added chickpeas, 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
• 1 1/3 cups Lemon-Roasted Mixed Vegetables
• 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
• ½ cup hummus
• Lemon wedges

Directions

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.

Tips

For a lower-carb alternative, use thin pita pockets or serve vegetables in lettuce wraps such as Bibb or butterhead lettuce.

Notes

See how to use the leftover roasted vegetables in this 1,500-calorie diabetes meal plan.

Nutrition Facts (per serving: 1 pita half + 1 1/4 cups vegetables)

Calories: 399 | Total 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

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