Curried Roasted Chickpeas & Quinoa Tabouleh Pita Wraps

curry roasted chickpea pita wraps
  1. Heat oven to 450 degrees F.
  2. Pat chickpeas dry. Add chickpeas to a large bowl. Spray generously with Pompeian Coconut Oil Spray. Toss chickpeas to coat. Add curry powder, salt, and cumin. Toss until chickpeas are evenly coated.
  3. Spread chickpeas out in an even layer on a large rimmed sheet pan. Roast chickpeas in heated oven for 20 minutes. Set aside to cool.
  4. Prepare quinoa according to package directions. In a large bowl combine parsley, mint, green onion, tomatoes, olive oil, vinegar, and lemon juice. Toss until well combined, add salt to taste.
  5. Heat pitas in a dry non-stick skillet. Fill pitas with quinoa tabouleh, tzatziki, roasted chickpeas, onion, and cucumber.

Author: The Noshery

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