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. Source: What to Eat with Diabetes 2019

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

399 calories; 14.8 g total fat; 2.8 g saturated fat; 5 mg cholesterol; 723 mg sodium. 859 mg potassium; 52.7 g carbohydrates; 12.6 g fiber; 7 g sugar; 15.1 g protein; 11234 IU vitamin a iu; 89 mg vitamin c; 119 mcg folate; 161 mg calcium; 4 mg iron; 121 mg magnesium;