Name: Chickpea and Veggie Pitas
Prep time: 10 min
Yield: 4
Ingredients: 1 15 oz can chickpeas; ¼ medium red onion; 1 medium carrot; Juice of ¼ medium lemon; 1 tbsp olive oil; 2 tbsp mayonnaise; grape tomatoes; ¼ tsp salt; ¼ tsp pepper; ½ tsp garlic powder; optional, use onion powder instead of onion; 1 tbsp chopped fresh cilantro; 3-5 pitas; Romaine lettuce (optional)

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A deliciously filling, yet light lunch or dinner for the the whole family. These chickpea and veggie pitas sneak in a generous serving of vegetables and protein and will have everyone coming back for more!

I love chickpeas and veggies together! It’s one of my favorite lunch combos. This delicious chickpea and veggie pitas recipe will have you eating a generous serving of veggies and protein!

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Chickpea and Veggie Pitas

A deliciously filling, yet light lunch or dinner for the the whole family. These chickpea and veggie pitas sneak in a generous serving of vegetables and protein and will have everyone coming back for more!

Prep Time10 mins

Course: lunch, Main

Servings:

Author: Shannon Acheson

Ingredients

1 15 oz can chickpeas
¼ medium red onion
1 medium carrot
Juice of ¼ medium lemon
1 tbsp olive oil
2 tbsp mayonnaise
grape tomatoes
¼ tsp salt
¼ tsp pepper
½ tsp garlic powder
optional, use onion powder instead of onion
1 tbsp chopped fresh cilantro
3-5 pitas
Romaine lettuce optional

Instructions

Make Pita Filler:

Drain and rinse chickpeas.
Chop tomatoes in half, then in thirds.
Grate carrot.
Place all of these ingredients into a large bowl.
In a small bowl, combine mayonnaise, olive oil and lemon juice
Pour into chickpea/veggie mixture.
Add salt, pepper, cilantro, and garlic powder.
Mix everything together.

Assemble pitas:

Cut pitas in half. To make them a little more workable, put in microwave for 10 seconds.
Open pita and add a romaine leaf, if using.
Fill with mixture and enjoy!