Name: Piled-High Vegetable Pitas
Prep time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon olive oil; 1 cup canned no-salt-added chickpeas (garbanzo beans), rinsed and patted dry; 0.5 teaspoon paprika; 0.25 teaspoon garlic powder; 0.25 teaspoon ground cumin; 0.125 teaspoon ground pepper; 2 cups Roasted Butternut Squash & Root Vegetables (see Associated Recipes); 1 1/3 cups Lemon-Roasted Mixed Vegetables (see Associated Recipes); 1 cup fresh baby spinach; 0.5 cup cherry tomatoes, halved; 0.25 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); 0.5 cup hummus; Lemon wedges

Piled-High Vegetable Pitas

4.3

(3)

3 Reviews

Fresh, bright flavors 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.

EatingWell Test Kitchen

Updated on May 23, 2019

Prep Time:

15 mins

Additional Time:

10 mins

Total Time:

25 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Egg-Free Healthy Aging Healthy Immunity High Fiber High-Protein Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

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)
1 1/3 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

Directions

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.

Associated Recipes

Roasted Butternut Squash & Root Vegetables

Lemon-Roasted Mixed Vegetables

Nutrition Facts (per serving)

399	Calories
15g	Fat
53g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 pita half + 1 1/4 cups vegetables each
Calories 399
% Daily Value *
Total Carbohydrate 53g	19%
Dietary Fiber 13g	45%
Total Sugars 7g
Protein 15g	30%
Total Fat 15g	19%
Saturated Fat 3g	14%
Cholesterol 5mg	2%
Vitamin A 11234IU	225%
Vitamin C 90mg	99%
Folate 119mcg	30%
Sodium 723mg	31%
Calcium 161mg	12%
Iron 4mg	23%
Magnesium 121mg	29%
Potassium 859mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.