It’s Spring break week here and we’re sticking pretty close to home which I’m totally fine with. Spring time is one my more favorite times of year. I don’t care for the allergies that come along with it, but I do enjoy the brighter lighting of the sun, the blooming trees and flowers, and also the berries that start to pop up. With Spring rolling in, I always like to lighten and brighten things up myself, and that’s where this Marinated Chickpea Pita comes in.
This Marinated Chickpea Pita is light, and bright, and full of flavor. Being as this is made with mostly whole ingredients and seasonings, there isn’t much to do here to make it much better-for-you. Though I did go with a wheat pita in place of a regular one.
All the veggies and seasonings in here really make the Marinated Chickpeas amazing. This is probably one of my new favorite lunches though you could always use it as a part of dinner too. Originally I considered adding some feta cheese, but in the end I found that it wasn’t needed here.
The Marinated Chickpeas are good being stored in the fridge if you want to have it on hand as a handy meal prep for your lunch. Just wait to load the chickpea mixture or the hummus onto the pita until you’re ready to enjoy.
Marinated Chickpea PitaYield: 4Author: The Skinny Fork (Amanda Plott)Prep time: 5 MinTotal time: 5 MinA pita that's topped off with hummus and piled high with a marinated chickpea salad that is out of this world. Perfect for a quick lunch!
- 1/2 Lemon, Juiced & Zested
- 1 Tbsp. Extra Virgin Olive Oil
- 1 1/2 Tsp. Apple Cider Vinegar
- 1 Garlic Clove, Minced
- 1/2 Tsp. Dijon Mustard
- 1/4 Tsp. Oregano
- 1/4 Tsp. Dried Thyme
- 1/4 Tsp. Dried Basil
- 1 Tsp. Maple Syrup
- Salt & Pepper to Taste
- 1 (15 Oz.) Can Garbanzo Beans/Chickpeas, Drained & Rinsed
- 1/2 C. Diced Zucchini
- 1/2 C. Halved Cherry Tomatoes
- 2 Tbsp. Diced Red Onion
- 2 Tbsp. Chopped Fresh Parsley
- 2 Tbsp. Chopped Fresh Basil
- 4 Wheat Pitas
- 1/2 C. Hummus
- In a small bowl, whisk together 1/2 Lemon (juice & zest), 1 Tbsp. Extra Virgin Olive Oil, 1 1/2 Tsp. Apple Cider Vinegar, 1 Garlic Clove, Minced, 1/2 Tsp. Dijon Mustard, 1/4 Tsp. Oregano, 1/4 Tsp. Dried Thyme, 1/4 Tsp. Dried Basil 1 Tsp. Maple Syrup, and Salt & Pepper to Taste; set aside.
- In a large bowl, stir together 15 Oz. Can Garbanzo Beans, , 1/2 C. Diced Zucchini, 1/2 C. Halved Cherry Tomatoes, 2 Tbsp. Diced Red Onion, 2 Tbsp. Chopped Fresh Parsley, and 2 Tbsp. Chopped Fresh Basil.
- Pour the dressing over the chickpea and veggie mixture; set aside to marinade.
- Set out 4 pitas and spread each with 2 Tbsp. Hummus.
- Using a slotted spoon, divide the marinated chickpeas between the pitas.
- Enjoy right away!
- Place the chickpea mixture into an airtight container and store in the fridge for up to 3-5 days.
- When ready to eat, set out a pita and spread with 2 Tbsp. Hummus.
- Using a slotted spoon, scoop some of the marinated chickpeas between the pitas.
- Enjoy right away!
Fat (grams)9 g
Sat. Fat (grams)1 g
Carbs (grams)58 g
Fiber (grams)15 g
Net carbs58 g
Sugar (grams)7 g
Protein (grams)19 g
Sodium (milligrams)586 mg
Cholesterol (grams)0 mg
Nutritional Claims: High Fiber • Vegan • Vegetarian • Pescatarian • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free •Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
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