Classic weeknight fare going on over here and since it's Monday my healthy eating motivation is at peak. Veggie packed whole wheat pitas with toasted chickpeas. This is crunch I can get behind.
I learned this trick from Mark Bittman (one my all time favorite food writers) and I've made it more times than I can count. Coat canned chickpeas with olive oil and seasonings of your choice. Broil until crunchy. You'll swear you're eating junk food.
Tonight I seasoned with garlic, mixed herbs and a healthy dose of cayenne.
My veggie stuffing included cucumber, red pepper, tomatoes, green onions and kalamata olives. Brought me right back to my Santorini honeymoon.
Okay, so I "toasted" my chickpeas a bit much. I got distracted by my wine. The extra color totally adds flavor right?
Tzatiki was called for of course. I do mine with nonfat Greek yogurt, lemon, dried mint (fresh if I have it), garlic and S&P.
Let the pita stuffing commence. Feta made things even meatier.
Hello gorgeous crunchy color. The hot, cayenne-ed chickpeas perfectly balanced by the creamy, tang of the yogurt sauce.
Greek Veggie Pitas
2 tomatoes, chopped
1 red pepper, chopped
1 cucumber, chopped (I like the English hot house kind... no seeds)
Small handful of kalamata olives
One can chickpeas -- toasted with olive oil and seasonings
Whole wheat pitas
8 oz container nonfat Greek yogurt
Juice of one lemon
1 teaspoon garlic powder
1 teaspoon dried mint
S&PDress chickpeas with olive oil and seasonings. Broil 10-15 minutes until crispy. Stuff warmed pitas and enjoy with tzakiki sauce.