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!
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
For the pita filling
15 ozcan of chickpeasrinsed and drained
1red bell pepperchopped into strips
salt and pepper to taste
3pitas with the pocketuse GF if needed
For the yogurt sauce
5ozplain Greek yogurt
1/2lemonsqueezed for juices
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!
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).