Chickpea, Spinach, Onion and Red Pepper Pita Wraps with Tahini Yogurt Sauce
An easy and satisfying 30-minute vegetarian meal that's great for meal prep if you don't have access to a microwave at school or work!
Servings: 3 meals
Ingredients
For the pita filling
- 15 oz can of chickpeas rinsed and drained
- 1 red bell pepper chopped into strips
- 1/2 yellow onion chopped
- 1 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- salt and pepper to taste
- 1 TBSP olive oil
- 2 cups spinach chopped
- 3 pitas with the pocket use GF if needed
For the yogurt sauce
- 5 oz plain Greek yogurt
- 1/3 cup tahini
- 1/2 lemon squeezed for juices
- 1/2 tsp salt
Instructions
- Preheat your oven to 400 F.
- Add the chickpeas, red bell pepper and onion to a bowl. Add the olive oil, salt, pepper, cumin, paprika and oregano and mix well with your hands or a wooden spoon. Pour the mixture on a baking sheet and bake on the top rack for 15-20 minutes, flipping everything halfway. Let the ingredients cool slightly before assembling everything.
- Meanwhile, make the sauce: simply stir the yogurt, tahini, lemon juice and salt in a bowl. Taste and adjust from there - you can add spices like cayenne to give it a kick or dill to make it a little bit like tzatziki. Up to you!
- Put everything together: In your containers, add the chopped spinach and slightly cooled chickpea/veggie mixture. Keep the pitas and sauce on the side. Assemble it all before you eat. That's it!
Notes
Vegans: for the sauce on the side, I recommend hummus (storebought or homemade) because non-dairy yogurt won't work for this sauce (the flavors will be funky based on what I tested and tried myself).