Chickpea-and-Herb Pita Sandwiches
Carrot and Olive Toss
Ingredients
- 2 (15-oz) cans chickpeas, drained and rinsed
- ⅔ cup thinly sliced red onion
- ⅓ cup torn fresh mint (or use more basil)
- ¼ cup torn fresh basil
- ¼ cup olive oil
- ½ tsp ground cumin
- 6 Tbsp vegan mayonnaise
- 6 pita bread rounds, cut in half (preferably whole wheat)
- 2 cup baby spinach
- 3 Roma tomatoes, sliced
Instructions
- Combine first 6 ingredients in a bowl. Season with salt and pepper to taste. Spread mayo among pita halves. Divide spinach, tomato, and chickpea mixture among pita halves.
Side Dish Ingredients
- 3 cups sliced carrots
- ⅓ cup sliced green olives
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ⅓ cup pepitas (pumpkin seeds)
Side Dish Instructions
- Toss together all ingredients; chill until ready to serve.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
