Pita Flatbreads with Greens and Crispy Chickpeas
Tomorrow evening, I have a looming deadline for a project that’s given me a nasty case of writer’s block. So naturally, I’ve cleaned out the kitchen pantry, alphabetized the spices, sorted through my clothes closet, washed every bit of laundry, organized our linens, cleaned the microwave, descaled the coffee machine, de-cobwebbed the front porch, and the windows have never been so sparkly.
All to say that, stress has a way of making you productive in every other area but the one that truly needs your attention.
In the midst of all this fruitful procrastination – and aside from breaking into my emergency supply of Theo dark chocolate almond butter cups in more than one moment of weakness – I’ve somehow managed to avoid the other stress trap of unhealthy/over eating, partly thanks to quick and easy healthy lunches, like these pita flatbreads.
These healthy pitas are really more about assembling good ingredients than cooking. Whole-wheat pita, lightly toasted, spread with creamy hummus, and topped with fresh greens (which I like to quickly toss in lemon juice and olive oil), and crispy, Indian-spice roasted chickpeas. The whole thing is drizzled with a simple, herb-y yogurt sauce, and ready in about 15 minutes utilizing store-bought ingredients.
I call that a lunch win. Especially when you need to stay on schedule. Those Christmas decorations won’t organize themselves…
for the pita flatbreads
- 4 pita
- 1/3 cup hummus
- 1–1/4 cups greens (arugula, mustard greens, spinach etc.)
- 1/4 cup roasted chickpeas
- small handful of fresh parsley, chopped
- 4 oz plain whole milk Greek yogurt
- squeeze of lemon
- 1–2 tsp water
- 1 Tbsp parsley, minced
- kosher salt and freshly-ground black pepper, to taste
Make the yogurt sauce
- In a small bowl, stir together the yogurt and lemon juice. Add a teaspoon or two of water – just enough to thin to a pourable consistency – and stir until smooth. Stir in the parsley. Season with salt and pepper, to taste.
- (May be made in advance, and kept refrigerated for up to a week.)
Assemble the pita flatbreads
- Toast or warm the pita bread. Spread a heaping tablespoon of hummus on top of each pita and top with the greens and crispy chickpeas. Drizzle with the yogurt sauce and sprinkle with chopped parsley.
Look for lemon or roasted garlic hummus, for an extra boost in flavor.
Make these gluten-free by using gluten-free pita.