Roasted Chickpea & Bell Pepper Pita Bowls
Flavorful roasted chickpeas and bell peppers served in soft pita bread with fresh spinach and a tangy tahini dressing.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $2.23/serving
Dietary
- Vegan
- Vegetarian
- Dairy-Free
- Soy-Free
- Egg-Free
- High-Fiber
- Pescatarian
Tags
- roast
- quick
- healthy
- budget-friendly
- savory
- fresh
Ingredients
- 15 ounce chickpeas (rinsed and drained)
- 1 red bell pepper (cored and chopped)
- 0.5 cup cherry tomatoes (halved)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 4 whole wheat pita breads
- 2 cup fresh baby spinach
- 2 tablespoon tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- Preheat oven to 400°F (200°C). In a medium bowl, combine the rinsed and drained chickpeas, chopped red bell pepper, and 1 tablespoon olive oil.
- Add 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the chickpea mixture. Toss well to coat.
- Spread the seasoned chickpeas and bell pepper in a single layer on a baking sheet. Roast for 15 minutes. Stir in the halved cherry tomatoes and roast for an additional 5 minutes, or until chickpeas are slightly crispy and peppers are tender.
- While vegetables roast, prepare the tahini dressing: In a small bowl, whisk together 2 tablespoons tahini, 1 tablespoon lemon juice, and 1 tablespoon water until smooth. Add more water if needed to reach desired drizzly consistency.
- Warm the whole wheat pita breads for a few seconds in a microwave or toaster oven. To assemble, open each pita bread and layer with fresh baby spinach, followed by the roasted chickpea and bell pepper mixture. Drizzle generously with tahini dressing and serve immediately.
Nutrition (per serving)
- Calories: 435
- Protein: 19.1 g
- Carbohydrates: 65.5 g
- Fat: 14.5 g
- Fiber: 15.8 g
- Sodium: 350 mg
- Saturated Fat: 2.1 g
- Sugar: 7.2 g