The chickpeas get a little crispy and they’re wonderful.
Ingredients
1 zucchini (sliced)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 red onion (sliced)
1 c cherry tomatoes
1 cn chickpeas (15 oz, drained & rinsed)
2 T olive oil
1 t dried oregano
salt & black pepper (to taste)
4 pita breads (warmed or toasted)
1 c tzatziki sauce
optional toppings (crumbled feta, fresh parsley, lemon wedges)
Instructions
Preheat Oven: Set oven to 425°F (220°C). Prepare Veggies: On a sheet pan, toss all veggies and chickpeas with olive oil, oregano, salt, and pepper. Spread in a single layer. Roast: Roast for 25–30 minutes, flipping halfway, until veggies are tender and lightly charred. Serve: Spoon roasted veggies into warm pita pockets or alongside torn pita wedges. Dollop generously with tzatziki and top with feta and herbs if using.
Net carbs
39