Lunch

Roasted Chickpea Pita Pockets is for Lunch.

Roasted Chickpea Pita Pockets takes 30 minutes to prepare.

Roasted Chickpea Pita Pockets takes 25 minutes to cook.

Roasted Chickpea Pita Pockets makes 4 servings.

The ingredients for Roasted Chickpea Pita Pockets are:

Olive oil cooking spray
1 can (15-oz) chickpeas, rinsed and drained
3 scallions, green and white parts, chopped
1 small green bell petter, seeded and chopped
1 large tomato, seeded and chopped
1 small onion, chopped
1 oz reduced-fat feta cheese, crumbled
6 romaine lettuce leaves, cut crosswise into 1/2" strips
4 whole-wheat pita breads

dressing:
3 Tbsp. sesame tahini
2-3 tbsp. fresh squeezed lemon juice
4 tbsp. plain, fat-free yogurt
1/4-1/2 tsp. salt

Here is how you make Roasted Chickpea Pita Pockets:

1. Preheat oven to 400 F. Spray cooking oil on a baking sheet with raised edges. Spread chickpeas across the surface in one layer and spray with oil. Bake 20 min, stirring, until they are golden beige. Remove from oven and cool. (This can be done a day ahead if beans are refrigerated in a tightly-closed container)2. In small bowl, whisk tahini, lemon juice, yogurt and salt. Adjust to taste. 3. In another bowl, combine chickpeas with the scallions, pepper, tomato, onion and feta. 4. Fill pita pocket with lettuce, then chickpea filling. Add about 1-2 tbsp of dressing to each. 5. Serve immediately or wrap in plastic or foil and take for lunch the next day. Each serving provides:Calories: 292Fat: 9 g.Carbs: 43 gProtein: 14 gSodium: 635 mgFiber: 10 g*Roasted chickpeas are also great in salads. Number of Servings: 4Recipe submitted by SparkPeople user TSCHMOKER.

The nutritional information for Roasted Chickpea Pita Pockets is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 437.5

• Total Fat: 11.7 g
• Cholesterol: 4.2 mg
• Sodium: 1,086.2 mg
• Total Carbs: 71.0 g
• Dietary Fiber: 12.1 g
• Protein: 17.7 g

The dietary needs meet for Roasted Chickpea Pita Pockets is Vegetarian