Chickpea Pita Pocket
1 small bell pepper, sliced
1 cup cooked chickpeas (canned chickpeas work perfectly)
3-4 large mushrooms
1 tsp paprika
1/2 small yellow onion, sliced
2 tsp za'atar
1/2 tsp ground cumin
1/4 tsp garlic powder
1 tbsp extra virgin olive oil
Salt and pepper
4-5 pitas
Preheat the oven to 350F and line a baking sheet with parchment paper. Set aside
Rinse the chickpeas and place then on a clean towel and rub to dry and discard the any loose skin.
Transfer the chickpeas to a large bowl, together with the bell pepper, sweet potatoes and all the spices.
Drizzle with olive oil and toss until combined.
Bake for 15 minutes then flip the veggies and chickpea. Bake for another 15 minutes, or until the sweet potato is soft.
Transfer the vegetables and the chickpeas to a medium bowl and mash down with a fork.
Preheat a griddle and cut your pitas in half and generously add the filling
Brush with some oil and place the pita filling side down on the grill and cook for 5 minutes, or until golden brown.
Flip and sear on the remaining sides. Repeat with each pita half.
Serve the chickpea pita with sauce of choice.
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