Makes 3 Whole Pitas
Yogurt Sauce
1/2 cup plain 2% reduced-fat Greek yogurt
2 teaspoons fresh lime juice
1/8 tsp sea salt
2 garlic cloves, minced
1/2 small zucchini, seeded, and shredded
For Chickpeas
1 (15-ounce) can organic chickpeas (garbanzo beans), rinsed and drained
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons Spanish smoked paprika
1/4 teaspoon ground red pepper
1/2 tsp sea salt
For Spinach
1/2 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
3 cups loosely packed Spinach
Finish with
6 (1/4-inch-thick) tomato slices or 6 grape tomatoes halved
3 (6-inch) whole-wheat pitas, halved
1. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry.
2. Combine yogurt, lime juice, 1/8 teaspoon salt, garlic, and zucchini in a small bowl. In a medium bowl combine remaining 1/2 teaspoon salt, cumin, paprika, and red pepper, set aside.
3. Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10-12 minutes or until lightly browned and crispy, stirring frequently.
5. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Add to seasoning mixture, toss well to coat.
6.Add chickpea mixture to spinach and stir.
7.Place Pitas in skillet that has been turned off, but still warm
8.When pitas are warm, fill each pita half with about 2/3 cup chickpea/spinach mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
Here are two of the finished pitas. They look a little skimpy because we over filled the first two, quickly ate them and realized we forgot to take a picture!
TIP:
Here are all my ingredients ready to go.
I like to have everything set, that way I don't forget anything. Also if the little one starts fussing I can do the rest one handed!
