Chickpea Pita Pockets

Ingredients

• •1 can (15 oz) chickpeas, drained and rinsed
• •1 tbsp olive oil
• •1 tsp ground cumin
• •1 tsp smoked paprika
• •1/2 tsp garlic powder
• •Salt and pepper, to taste
• •4 whole wheat pita pockets
• •1 cup cucumber, diced
• •1 cup cherry tomatoes, halved
• •1/2 cup red onion, thinly sliced
• •1/2 cup plain Greek yogurt (optional for serving)
• •1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. 1

   In a large skillet, heat olive oil over medium heat.

2. 2

   Add the chickpeas, cumin, smoked paprika, garlic powder, salt, and pepper to the skillet.

3. 3

   Cook for 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy and heated through.

4. 4

   Meanwhile, prepare the vegetables: chop the cucumber, halve the cherry tomatoes, and slice the red onion.

5. 5

   Warm the pita pockets in a dry skillet or wrap in tin foil and place in a warm oven for a few minutes.

6. 6

   Once chickpeas are done, remove from heat and begin stuffing the pita pockets with the chickpeas and prepared veggies.

7. 7

   Add a dollop of Greek yogurt if using, and finish with a sprinkle of fresh parsley for garnish.

8. 8

   Serve immediately and enjoy!