Piled-High Greek Vegetable Pitas

Piled-High Greek Vegetable Pitas

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From: What to Eat with Diabetes 2019

The bright, fresh flavors of the Mediterranean come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe—or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon olive oil
  • 1 cup canned no-salt-added chickpeas (garbanzo beans), rinsed and patted dry
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon ground pepper
  • 2 cups Roasted Butternut Squash & Root Vegetables (see Associated Recipes)
  • 1⅓ cups Lemon-Roasted Mixed Vegetables (see Associated Recipes)
  • 1 cup fresh baby spinach
  • ½ cup cherry tomatoes, halved
  • ¼ cup crumbled reduced-fat feta cheese (1 oz.)
  • 2 (6 to 7 inch) whole-wheat pita bread rounds, halved horizontally and lightly toasted (see Tip)
  • ½ cup hummus
  • Lemon wedges


  • Prep

  • Ready In

  1. Heat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes.
  2. Transfer the chickpeas to a medium bowl. Add Roasted Butternut Squash & Root Vegetables, Lemon-Roasted Mixed Vegetables, spinach, tomatoes, and feta; toss gently to combine. Serve with pita, hummus, and lemon wedges.
  • Tip: For a lower-carb alternative, use thin pita pockets or serve vegetables in lettuce wraps; try Bibb or butterhead lettuce.
  • Note: See how to use the leftover roasted vegetables in this 1,500-calorie diabetes meal plan.

Nutrition information

  • Serving size: 1 pita half + 1¼ cups vegetables each
  • Per serving: 399 calories; 15 g fat(3 g sat); 13 g fiber; 53 g carbohydrates; 15 g protein; 119 mcg folate; 5 mg cholesterol; 7 g sugars; 0 g added sugars; 11,234 IU vitamin A; 89 mg vitamin C; 161 mg calcium; 4 mg iron; 723 mg sodium; 859 mg potassium
  • Nutrition Bonus: Vitamin A (225% daily value), Vitamin C (148% dv), Folate (30% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 vegetable, 2½ starch, 1½ fat, 1 lean protein, ½ medium-fat protein

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