Iron-and folate-rich chickpeas and spinach combine in a delicious sandwich spread that can also be served atop halved cherry tomatoes for a snack.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.)
Step 3
To serve, fill each pita half with 1/4 cup spread, and layer with tomato slices.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 265g
Step 6
Saturated: 9g
Step 7
Unsaturated Fat: 4.7g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrates: 42g
Step 10
Protein: 11.8g
Step 11
Sodium: 494mg
Step 12
Fiber: 8.7g
