Fresh, bright flavors come alive in these easy vegetarian pitas.
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.
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.
Serve with pita, hummus, and lemon wedges.
Note
See how to use the leftover roasted vegetables in this 1,500-calorie diabetes meal plan.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
