Ingredients

  • Pinch of cayenne pepper
  • 2 cups cooked chickpeas (or 1-15 ounce can, drained and rinsed)
  • Feta, optional
  • 3 cloves garlic, minced
  • 1 teaspoon ground allspice
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1/4 cup hummus
  • 1 to 2 handfuls chopped lettuce
  • 3 tablespoons olive oil
  • Parsley, for topping
  • 1/3 cup thinly sliced red onion
  • 1/4 cup thinly sliced red pepper
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric powder
  • 2 whole wheat pita with pockets

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Preheat oven to 400 F. In a medium bowl, combine minced garlic with spices (cumin through the cayenne pepper).
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add in the olive oil and stir until well combined/paste has formed. Stir in the chickpeas, red onions, and red pepper, using a spatula to toss and coat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Transfer chickpeas to a roasting pan and cover with foil.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Bake for 30 minutes until chickpeas are hot and onions are tender.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 30 minutes

Step 5

  • Slice each pita in half and heat the pita until just warm enough they are pliable. Open the pocket and spread 1 tablespoon of hummus in each. Follow with a handful of lettuce and 1/4 of the chickpea mixture. Repeat with remaining pita halves.
  • INGREDIENTS:

Step 6

  • Serve with extra hummus, parsley, and feta if desired.
  • INGREDIENTS: