Mediterranean Pita with Roasted Chickpeas
If you are craving a healthy meal, then whip up this simple but satisfying Mediterranean pita. Jam-packed with roasted chickpeas and fresh Greek veggies.
Something to Note: Most pita is vegan, but make sure if you are buying commercially sold pita that you check the ingredient list. Some foods that contain animal derivatives may surprise you.
This recipe is a great way to reinvent your typical sandwich. The pita acts like a like a little pocket that holds all the juices and flavours together without any seeping out.
Roast the Chickpeas
You'll first want to dry out the chickpeas to ensure they come out crunchy in the oven.
To do this, spread the chickpeas over a couple sheets of paper towel. Then, allow them to completely dry, for about 45 minutes.
As you reach the end of the 45 minutes, and the chickpeas are relatively dry, preheat the oven to 400° F.
Next, transfer the chickpeas over to a baking sheet. Then, drizzle with olive oil, and sprinkle with the red pepper flakes along with the cayenne pepper.
Cook for about 25 minutes, shaking the pan every 10 minutes. When there are 10 minutes left, add the asparagus and red pepper (cut in half) to the side of the baking sheet.
Cook for about 5 minutes on each side until they become slightly charred.
To prepare the vegetables:
- dice the cucumber
- shred the carrots
- pit and halve the kalamata olives
- chop the lettuce.
Don't foget to put you red pepper and asparagus into the oven to cook for the last 10 minutes the chickpeas are in the oven for.
Once the asparagus is cooked cut about an inch off the end and discard. I like to do this because the ends of the asparagus can be a little tough. Then, chop the asparagus into 3-inch pieces and slice the roasted red peppers.
Now, to prepare the pita, cut each in half so you can easily open it up. To further prevent ripping, you can also steam the pitas first.
Time to fill the pita!
Start by adding two scoops of hummus, I like roasted red pepper with this recipe, but any hummus will work.
Then, add a scoop of the roasted chickpeas, some lettuce, carrot, cucumber, kalamata olives, red peppers, and asparagus.
Top with greek dressing and crumbled vegan feta.