BBQ Veggie and Chickpea Pitas

Sometimes I get ahead of myself. I cooked up a big batch of beans the other day with plans of making hummus, but I forgot we didn't have tahini. Last night we still had a ton of Chickpeas (garbanzo beans) in the fridge after making Fried Chickpea and Spinach Pitas with Creamy Yogurt Sauce the night before. I really didn't feel like making anything exotic so we threw together this stupid easy filling for wraps. The beauty of this recipe is that it can be adapted to any old veggies you have in your fridge. You could swap out the zucchini with bell peppers, mushrooms, cooked sweet potato chunks, winter squash, asparagus, you get the idea. We used this as a fridge cleaner since we also had a jar of homemade BBQ sauce from last week and Pitas from the night before. Sometimes you just need an easy dinner that you can feel good about.

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Serves 2-3
For the filling:

2 C Chickpeas, or One 15 oz can of drained Chickpeas

1/2 Zucchini, quartered and chopped

1/2 Yellow Squash, quartered and chopped

4 C Greens (Spinach, Kale, Chard, whatever)

1 C of your favorite BBQ Sauce

2 Tbs of Oil

Tortillas or Pitas for serving 

You can even top it with a sprinkle of Blue Cheese if you please!

In a large skillet, heat oil over medium heat. Toss in veggies and cook until softened. Add chickpeas to brown. Toss in greens and bbq sauce, cover with lid and cook until greens are wilted and sauce is heated. Serve in rolled up tortillas or pita bread with a sprinkle of cheese if desired.