Zucchini, Tomato, and Chickpeas Pita Sandwich

1 15-oz can or 1 cup (dry) Chickpeas soaked overnight

optional: 1 lb chicken breast (see notes)

2 cups chopped zucchini

1 1/2 cups cherry tomatoes, halved

1 spring mint

3 springs basil

generous dashes of paprika and cumin

salt and pepper

1/2 a lemon

Pita Bread

Crumbled Feta or Chevre chesse

Olive Oil

1/3 red onion chopped

2 bell peppers, chopped

2 cloves garlic

  1. Soak Chickpeas overnight. Or place in a large pot full of water and heat on low until tender (this will take 3-4 hours)
  2. Heat a large skillet with a dash of olive oil. Add bell peppers and cook for 1-2 minutes. Add onion and zucchini, cook on medium heat for 3-5 minutes tossing frequently.
  3. Dice the herbs. Add herbs and tomatoes to zucchini. Add salt and pepper to taste. Cook until tomatoes just begin to soften, 4-6 minutes.
  4. Add chickpeas. Turn heat to low. Warm until pita is ready.
  5. Place pita in the toaster oven for a minute or so to warm. Alternatively, wrap them in a paper towel and microwave for 15-20 seconds. Cut in half and open each half like a pocket.
  6. Fill each pocket with cheese and the zucchini mix.
  7. Yum!

Optional: add Chicken (with or instead of Chickpeas). Cut Chicken into bite-sized pieces. Season in a little olive oil, garlic clove, lemon juice, salt, pepper, paprika, and cumin. Cover and place in the fridge for at least 30 minutes but no more than a few hours. Heat in the skillet first in step 2, cook until no longer pink in the center. Set aside, follow the remainder of step 2 in a clean skillet. Add chicken back in with (or as a replacement for) the chickpeas.