Roasted Chickpea Pita Pockets

Olive oil cooking spray
1 can (15-oz) chickpeas, rinsed and drained
3 scallions, green and white parts, chopped
1 small green bell petter, seeded and chopped
1 large tomato, seeded and chopped
1 small onion, chopped
1 oz reduced-fat feta cheese, crumbled
6 romaine lettuce leaves, cut crosswise into 1/2" strips
4 whole-wheat pita breads

dressing:
3 Tbsp. sesame tahini
2-3 tbsp. fresh squeezed lemon juice
4 tbsp. plain, fat-free yogurt
1/4-1/2 tsp. salt

1. Preheat oven to 400 F. Spray cooking oil on a baking sheet with raised edges. Spread chickpeas across the surface in one layer and spray with oil. Bake 20 min, stirring, until they are golden beige. Remove from oven and cool. (This can be done a day ahead if beans are refrigerated in a tightly-closed container)

2. In small bowl, whisk tahini, lemon juice, yogurt and salt. Adjust to taste.

3. In another bowl, combine chickpeas with the scallions, pepper, tomato, onion and feta.

4. Fill pita pocket with lettuce, then chickpea filling. Add about 1-2 tbsp of dressing to each.

5. Serve immediately or wrap in plastic or foil and take for lunch the next day.

Each serving provides:
Calories: 292
Fat: 9 g.
Carbs: 43 g
Protein: 14 g
Sodium: 635 mg
Fiber: 10 g

*Roasted chickpeas are also great in salads.

Number of Servings: 4

Recipe submitted by SparkPeople user TSCHMOKER.