Recipe Details

Ingredients

• 1 tablespoon olive oil

• 1 cup canned no-salt-added chickpeas (garbanzo beans), rinsed and patted dry

• ½ teaspoon paprika

• ¼ teaspoon garlic powder

• ¼ teaspoon ground cumin

• ⅛ teaspoon ground pepper

• 2 cups Roasted Butternut Squash & Root Vegetables (see Associated Recipes)

• 1 1/3 cups Lemon-Roasted Mixed Vegetables (see Associated Recipes)

• 1 cup fresh baby spinach

• ½ cup cherry tomatoes, halved

• ¼ cup crumbled reduced-fat feta cheese (1 oz.)

• 2 (6 to 7 inch) whole-wheat pita bread rounds, halved horizontally and lightly toasted (see Tip)

• ½ cup hummus

• Lemon wedges

Description

1. Heat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes.

2. Transfer the chickpeas to a medium bowl. Add Roasted Butternut Squash & Root Vegetables, Lemon-Roasted Mixed Vegetables, spinach, tomatoes, and feta; toss gently to combine. Serve with pita, hummus, and lemon wedges.

Tips: For a lower-carb alternative, use thin pita pockets or serve vegetables in lettuce wraps; try Bibb or butterhead lettuce.