These pita pockets make lunching healthy convenient and downright delicious! Full of veggies and whole foods, these babies are big on fresh flavor!
For the Chickpeas
1 15oz can chickpeas, rinsed and drained
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp salt
For the Pita Pockets
1 large head broccoli
1 large head cauliflower
1 red bell pepper
2 tbsp vegetable broth
1 c dried barley
1 c shredded carrot
8 whole wheat pita pockets
1 recipe roasted red pepper tahini sauce
cilantro for serving
1. Preheat oven to 425 degrees F (215 C) and line a rimmed baking sheet with parchment paper. In a medium bowl, toss chickpeas with garlic powder, onion powder, cumin, paprika, and salt. Spread evenly across baking sheet and roast in the oven for 20-30 minutes or until desired crispiness is achieved. Transfer from baking sheet to a bowl or plate. Set aside and leave oven on.
2. Chop broccoli and cauliflower into florets and slice bell pepper into thin, 2in strips. Spread veggies over the baking sheet you used to roast the chickpeas. Drizzle with vegetable broth and sprinkle on a little salt and pepper. Roast in the oven for 25-30 minutes.
3. While the vegetables are roasting, cook barley according to package directions. Fluff with a fork and set aside. To assemble the pita pockets, carefully open a pocket and pack about 1/4-1/2 cup cooked barley into the bottom. Scatter in some chickpeas and drizzle in some red pepper tahini sauce. Add in a handful of veggies and top with a few more chickpeas, some shredded carrots, more sauce, and cilantro. Continue until all of the ingredients are used up.
4. These pockets can be enjoyed warm, chilled, or at room temperature. Assembled pita pockets can keep in a sealed container in the refrigerator for 3-5 days.
*The nutrition information for this recipe does not include the roasted red pepper tahini sauce. Nutrition information for this sauce can be found here.
Keywords: roasted, veggie, chickpea, pita