Roasted Vegetable and Chickpea Pita Pockets
These roasted vegetable and chickpea pita pockets are a quick and easy meal that's perfect for lunch or dinner. The vegetables are roasted until tender and slightly browned, and then they're stuffed into pita pockets and topped with your favorite toppings. We like to add a dollop of hummus or tahini sauce, but you could also add cheese, sour cream, or salsa.
The idea for these pita pockets came to me one day when I was trying to figure out what to do with some leftover roasted vegetables. I had some broccoli, cauliflower, and zucchini that I had roasted earlier in the week, and I wanted to find a way to use them up. I thought about making a soup or a salad, but I ultimately decided to stuff them into pita pockets. The result was so delicious that I knew I had to share the recipe with the world.
Roasted Vegetable and Chickpea Pita Pockets Roasted Vegetable and Chickpea Pita Pockets Roasted Vegetable and Chickpea Pita Pockets Roasted Vegetable and Chickpea Pita Pockets
Prep time: 15 | Cook time: 25 | Serves: 2
Ingredients
  • 2 whole-wheat pita pockets
  • 1 cup chopped broccoli florets
  • 1 cup chopped cauliflower florets
  • 1 cup chopped zucchini
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine the broccoli, cauliflower, zucchini, chickpeas, olive oil, oregano, salt, and pepper in a large bowl and toss to coat.
  3. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
  4. Cut the pita pockets in half and fill them with the roasted vegetables. Serve immediately.
Why It Works
  • The roasting process intensifies the flavor of the vegetables and makes them slightly sweet.
  • The chickpeas add protein and fiber to the dish.
  • The pita pockets provide a convenient and portable way to eat the vegetables.