This dish provides complex carbs from the chickpeas and whole grain pita along with healthy protein and fat from the avocado. According to Hy-Vee Dietitian Jena Pape, the combination gives you the right balance for staying energetic.
Servings and Ingredients
|2||(15-oz) cans Hy-Vee no-salt-added garbanzo beans, drained and rinsed|
|1 tbsp.||Hy-Vee vegetable oil|
|½ tsp.||freshly ground black pepper|
|½ tsp.||Hy-Vee ground cumin, plus more for garnish|
|2||Greek whole wheat pitas, halved|
|1||large avocado, peeled and pitted|
|1 tbsp.||lime juice|
|¼||red bell pepper, finely chopped|
|¼||green bell pepper, finely chopped|
|¼||small red onion, sliced|
|½ c.||heirloom cherry tomatoes, halved|
|1 tbsp.||Hy-Vee Select extra-virgin olive oil|
|1 tbsp.||parsley, finely chopped, plus more for garnish|
Things To Grab
- 2 medium bowls
- Rimmed baking pan
- Aluminum foil
- Small bowl
- Preheat oven to 350 degrees.
Combine the chickpeas, vegetable oil, pepper and cumin in a medium bowl and toss to coat well. Transfer to a rimmed baking pan and bake 30 minutes or until golden brown, shaking the pan occasionally.
Wrap pitas in foil and place in oven to warm. Combine avocado and lime juice in a small bowl and lightly mash with a fork.
Stir together bell peppers, red onion, cherry tomatoes, olive oil and 1 tbsp parsley in a medium bowl.
- Remove pitas from oven and fill each with about 2 tbsp mashed avocado, 1/4 cup bell pepper mixture and 3/4 cup roasted chickpeas. Garnish with cumin and parsley and serve immediately.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 0mg
- Sodium: 190mg
- Total Carbohydrates: 57g
- Protein: 13g