Chickpea Pitas

Chickpea Pitas - 3 Guiding Stars

Active Time

20 Minutes (Marinate Time: 4 Hours)

Total Time

None

Servings

4 (492 g)

Although this recipe is simple to prepare, the key to succulent chickpeas and minty yogurt is time. Plan to marinate the chickpeas and set the yogurt for as long as possible before you plan on serving this meal. The chard, onions and tomatoes should be prepared just before service for a simple sandwich recipe that begs to be repeated.

Ingredients

2 (15 oz.) cans no-salt-added chickpeas, drained
1 cup plain, non-fat Greek yogurt
2 tablespoons chopped mint
4 whole grain pitas
8 cups chard, cut into ribbons
4 medium tomatoes, sliced
1/2 red onion, sliced
Dressing Ingredients
1/3 cup extra virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
1 clove garlic, minced
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon smoked paprika

Directions

In a large bowl, whisk together the dressing ingredients. Add the chickpeas and stir to combine. Allow the chickpeas to marinate for at least 3-4 hours, or up to 2 days, for the best flavor.
In a separate bowl, combine the yogurt and mint. Cover and refrigerate while the chickpeas are marinating.
When the filling is ready to serve, warm pitas in the oven, if desired. Cut pitas in half. Line each half with chard then fill with tomatoes, chickpeas and onions. Divide mint yogurt equally between pockets and serve.

Nutritional analysis per serving: Calories 540; Total Fat 23g (29% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 3mg (2% DV); Sodium 465mg (20% DV); Total Carbohydrate 66g (24% DV); Dietary Fiber 16.5g (57% DV); Total Sugars 14g; Includes 0g Added Sugars (0% DV); Protein 24g; Vitamin D 0% DV; Calcium 20% DV; Iron 40% DV; Potassium 25% DV; Vitamin K 550% DV; Molybdenum 240% DV; Copper 80% DV.