Piled-High Greek Vegetable Pitas
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.Advertisement
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.
3 vegetable, 2 1/2 starch, 1 1/2 fat, 1 lean protein, 1/2 medium-fat protein