Chickpea Pita with Roasted Veggies and Tzatziki

Fiber. We all need it, but few of us get enough of it. This is a problem, especially for runners. We all know how important it is to stay regular when training for a race or just when trying to feel your best as a mom runner with a busy schedule to maintain. This recipe for roasted vegetable chickpea pita with tzatziki sauce can help you increase your intake of fiber and enjoy all the benefits that come with it. It will also fill your belly with a slew of other wholesome ingredients.

Chickpea Pita

This chickpea pita is a great recipe to prep on the weekend and reheat for an easy grab and go lunch through the workweek. It’s super easy to prepare and any excess tzatziki sauce can be used as a topper for a ton of other meals.

Roasted Vegetable Chickpea Pita

Bring new flavor to lunch this week with this roasted vegetable chickpea pita.
Course Main Course
Keyword chickpea, chickpeas, pita, roasted vegetables, tzatziki, vegetables
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

Roasted Vegetables and Chickpeas

  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 sweet green pepper, seeded and sliced
  • 1 sweet red pepper, seeded and sliced
  • 1/2 English cucumber

Tzatziki Sauce

  • 1/2 English cucumber
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 1 tsp white vinegar
  • 1 tbsp olive oil
  • 1 1/2 cups Greek yogurt
  • 2 tbsp lemon juice
  • 4 whole wheat pita pockets

Instructions

Roasted Vegetables and Chickpeas

  • Preheat oven to 375 degrees F.
  • Place the drained chickpeas, sliced green and red peppers, salt, garlic and olive oil to a mixing bowl. Stir to combine.
  • Transfer the chickpeas and peppers to a baking sheet, arranging into a single layer.
  • Roast for 15 minutes or until the edges of the peppers turn golden brown, stirring occasionally.
  • Remove from the oven and set aside.
  • Peel and remove the seeds from the English cucumber. Cube 1/2 of the cucumber and reserve the other 1/2 for the tzatziki sauce. Set the cubed cucumber aside.

Tzatziki Sauce

  • Cut the reserved 1/2 of the cucumber into small chunks. Add to the bowl of a food processor.
  • Add the salt, garlic, vinegar, olive oil, Greek yogurt and lemon juice to the food processor bowl.
  • Pulse the ingredients until smooth. Transfer to a small mixing bowl, cover and chill until ready to use.

Assembling the Pitas

  • To assemble the pitas, cut the top off of each pita and gentle open each one to create a pocket. Place the pitas in the oven set at 375 degrees F and heat for 3 minutes OR microwave for 30 seconds.
  • To assemble each pita pocket, add layers of the roasted chickpeas and veggies, cubed cucumber and tzatziki sauce until each pita is full. Serve immediately and enjoy!

Notes

Refrigerate the roasted chickpeas and vegetables in an airtight container for up to 5 days. Refrigerate the tzatziki sauce in an airtight container for up to 5 days as well. 

Looking for more easy and delicious lunch recipes to include in your week’s meal prep? Check out our irresistible recipe for Roasted Tomato Ricotta Flatbread. It’s sure to become a new fav in your household! Also, if you haven’t yet, be sure to subscribe to the Runner Moms podcast to follow the inspirational stories of the Runner Moms community. The podcast can be found through all of the major podcast players.

How’d the recipe turn out? Let us know by leaving a comment below! Also, connect with other mom runners through the Runner Moms instagram page. Happy running and happy momming!

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