Piled High Vegetable Pitas
Fresh, bright flavors come alive in these easy vegetarian pitas. Allow enough time to make the roasted vegetables, 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 up the roasted veggies; this recipe tastes great chilled or at room temperature.
Ingreadient
- 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
- 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 (see tip)
- ½ cup hummus
- lemon wedges
Direction
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