Pita Sandwiches with Spinach-Chickpea Spread Recipe

Name: Pita Sandwiches with Spinach-Chickpea Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 garlic cloves, minced; 1 can (15 ounces) chickpeas, drained and rinsed; 1 tablespoon plus 1 teaspoon fresh lemon juice; 10 ounces spinach, trimmed, washed well, and drained; Coarse salt; 1/2 teaspoon crushed red pepper flakes; 2 teaspoons tahini (sesame seed paste); 2 whole-wheat pitas (6-inch), halved; 1 tomato, thinly sliced

Servings: persons

1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 can (15 ounces) chickpeas, drained and rinsed
1 tablespoon plus 1 teaspoon fresh lemon juice
10 ounces spinach, trimmed, washed well, and drained
Coarse salt
1/2 teaspoon crushed red pepper flakes
2 teaspoons tahini (sesame seed paste)
2 whole-wheat pitas (6-inch), halved
1 tomato, thinly sliced

1
Heat oil in a large saucepan over medium.
2
Cook garlic, stirring, until fragrant, about 1 minute.
3
Add chickpeas and 1 tablespoon lemon juice.
4
Cook, stirring, 1 minute.
5
Add spinach, 1/4 teaspoon salt, and the crushed red pepper flakes.
6
Cover; raise heat to medium-high.
7
Cook, stirring once, until spinach has wilted, about 4 minutes.
8
Uncover; raise heat to high.
9
Cook, stirring, until most of the liquid has evaporated, about 2 minutes.
10
Let cool.
11
Pulse chickpea mixture with tahini, remaining 1 teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky.
12
(Spread can be refrigerated for up to 2 days in an airtight container.)
13
To serve, fill each pita half with 1/4 cup spread, and layer with tomato slices.
14
(Per Serving)
15
Calories: 265g
16
Saturated: 9g
17
Unsaturated Fat: 4.7g
18
Cholesterol: 0mg
19
Carbohydrates: 42g
20
Protein: 11.8g
21
Sodium: 494mg
22
Fiber: 8.7g

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 2 garlic cloves, minced, 1 can (15 ounces) chickpeas, drained and rinsed, 1 tablespoon plus 1 teaspoon fresh lemon juice, and more.

Yes, Pita Sandwiches with Spinach-Chickpea Spread falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pita Sandwiches with Spinach-Chickpea Spread

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