One of my favorite meals to cook for an easy, weeknight dinner is this chicken souvlaki. I’ve recommended it to a few friends and it always receives rave reviews. The flavors are bold with the briny kalamata olives balanced nicely with the cool cucumber sauce.
The other day I gave the recipe a try but instead of chicken I substituted chickpeas. Using (organic) canned chickpeas makes this easy recipe even easier (and a little lighter). I really enjoyed it and not only is it a healthy meal, but an affordable one. You can pick up a can of chickpeas for about $1.50. To all my vegetarian friends, make this! You will love it.
Chickpea Greek pita (recipe adapted via Real Simple)
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
1 can chickpeas, drained and rinsed (I use organic)
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill
Alternatively, you can heat a tablespoon of olive oil in a skillet and heat the chickpeas in a pan for about 5 minutes. They will begin to crisp a bit and heat through. I was lazy and didn’t do this, but may try it the next time I make this dish.