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Spicy Chickpea Pita with Cucumber Dill Feta Yogurt Sauce
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Spicy Chickpea Pita
Ingredients
Ingredients for 3 servings
- 1 tablespoon olive oil
- 1 can (15oz) can of chickpeas, drained
- 1 tablespoon chili powder (or smoked paprika)
- pinch of sea salt & pepper
- PITA
- 3 whole wheat pitas (6-1/2″ in diameter)
- 3 cups arugula or your choice of leafy green
- 2 Roma tomatos, sliced
- 1/2 small red onion, sliced
- 3 servings Cucumber Dill Feta Yogurt Sauce (see below)
Steps
Step 1
Set a nonstick skillet on medium high heat. Once hot, add olive oil, chickpeas and seasoning. Continuously toss the chickpeas in the skillet for 3 – 5 minutes so that the chickpeas are well seared on all sides. Set aside.
Step 2
Build the pita! First add the yogurt sauce to the inside of the pita, then stuff with arugula, tomato and onion. Enjoy!
Macros
Cucumber Dill Feta Yogurt Sauce
Ingredients
Ingredients for 10 servings
Serving size: about 2 tablespoons
- 7oz 2% Greek yogurt
- 6oz crumbled feta
- 1/2 medium cucumber, peeled and cut into chunks
- 1/3 cup fresh dill (or more/less to taste)
- 2 garlic cloves
- juice from 1 lemon
- 2 tablespoon olive oil
- pinch of black pepper
Steps
Step 1
Place all the ingredients in a food processor and pulse blend until you reach your desired consistency. Season to taste with sea salt & pepper. If you desire for a thinner sauce, simply add more chunks of cucumber, lemon juice or tablespoons of water.
