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Chickpea Quinoa Pockets with Greek Yogurt & Vegetables Recipe

Chickpea Quinoa Pockets with Greek Yogurt & Vegetables recipe

Stashcook

This is a yummy wrap with quinoa and chickpeas. It has Greek yogurt, veggies, and cheese. You put it in pita bread and it's very good to eat for lunch or dinner.

Ingredients

1/2 cup quinoa
1 x (15 oz) can garbanzo beans (chickpeas)
2 cloves garlic
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup Greek yogurt
2 tablespoons lemon juice
1/2 cup crumbled feta cheese
1 red bell pepper
1/2 red onion
4 whole wheat pita bread
1/2 cup kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped

Method

1
Rinse the quinoa under cold water and drain. Place in a saucepan with 1 cup of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
2
Drain and rinse the chickpeas. In a skillet over medium heat, cook chickpeas with minced garlic, paprika, black pepper, and salt for 5 minutes.
3
In a small bowl, mix Greek yogurt with lemon juice to create a creamy sauce.
4
Dice the red bell pepper and red onion, and add to a bowl with the crumbled feta cheese, sliced olives, and chopped parsley.
5
Warm the pita bread in the oven or on a skillet for a few minutes until soft.
6
Combine the cooked quinoa and chickpea mixture in a bowl.
7
Cut the top off of each pita to open the pocket. Spread the inside of each pita with the Greek yogurt sauce.
8
Fill each pita pocket with the quinoa and chickpea mixture, then top with the bell pepper, onion, feta, olive, and parsley salad.
9
Serve the stuffed pita pockets immediately while warm.

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