PITA SANDWICHES WITH SPINACH-CHICKPEA SPREAD

Pita Sandwiches with Spinach-Chickpea Spread image

Yield Serves 4

Number Of Ingredients 10

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

Steps:

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