Courtesy of Naturally Ella

Prep Time

10 minutes

INGREDIENTS

Pita:

• 2 whole wheat pita with pockets

• ¼ cup hummus

• 1 to 2 handfuls chopped lettuce

• Feta, optional

• Parsley, for topping

Chickpeas:

• 3 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 teaspoon sea salt

• 1 teaspoon turmeric powder

• 1 teaspoon ground allspice

• ½ teaspoon ground ginger

• ½ teaspoon ground black pepper

• Pinch of cayenne pepper

• 3 tablespoons olive oil

• 2 cups cooked chickpeas (or 1-15 ounce can, drained and rinsed)

• ⅓ cup thinly sliced red onion

• ¼ cup thinly sliced red pepper

Preheat oven to 400˚ F. In a medium bowl, combine minced garlic with spices. Add in the olive oil and stir until well combined/paste has formed.

Stir in the chickpeas, red onions, and red pepper, using a spatula to toss and coat.

Transfer chickpeas to a roasting pan and cover with foil. Bake for 30 minutes until chickpeas are hot and onions are tender.

Slice each pita in half and heat the pita until just warm enough they are pliable.

Open the pocket and spread 1 tablespoon of hummus in each.

Follow with a handful of lettuce and ¼ of the chickpea mixture. Repeat with remaining pita halves.

Serve with extra hummus, parsley, and feta if desired.

Enjoy!