Roasted Veggie Stuffed Pita

ingredients

For the Pita and Filling

• 4 pitas
• 1 eggplant, chopped
• 1 red bell pepper, chopped
• 1 can chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 tbsp smoked paprika
• 1 tbsp za’atar
• ½ tsp salt
• ¼ cup hummus
• ¼ cup pickled sauerkraut
• 2 tbsp vegan feta

For the Dressing

• ¼ cup tahini
• ¼ cup cilantro, chopped
• ¼ cup lemon juice
• ¼ cup water
• ½ tsp salt

instructions

1. Preheat the oven to 400°F.
2. Chop the eggplant and red bell pepper into bite-sized pieces. Drain and rinse the chickpeas.
3. Add the eggplant, red bell pepper, and chickpeas to a baking tray.
4. Add the tahini, smoked paprika, za’atar, and salt. Toss well until the vegetables and chickpeas are evenly coated.
5. Spread everything out into an even layer so the vegetables roast rather than steam.
6. Bake for about 20 minutes, or until the vegetables are tender and the chickpeas are warm and lightly golden.
7. While the vegetables cook, make the dressing. Add the tahini, chopped cilantro, lemon juice, water, and salt to a jar.
8. Secure the lid and shake well until smooth and pourable. If it feels too thick, add 1 tbsp water at a time until it reaches a drizzleable texture.
9. Warm the pitas, then carefully cut them open to create pockets.
10. Spread hummus inside each pita.
11. Fill with the roasted vegetables and chickpeas.
12. Add the pickled sauerkraut and sprinkle vegan feta on top.
13. Drizzle with the cilantro tahini dressing.
14. Say a prayer of gratitude, serve with love, and eat with joy.

notes

• Cut the eggplant and pepper into similar-sized pieces so they roast evenly.
• Spread the vegetables and chickpeas out on the tray so they get a little golden rather than steaming.
• Warm the pita before opening it so it is softer and less likely to tear.
• For a gluten-free version, use gluten-free pita or serve the filling in a bowl.
• For extra protein, add more chickpeas, crispy tofu, lentils, or hemp seeds.
• If packing this ahead, keep the dressing and sauerkraut separate until serving so the pita doesn’t get soggy.
• Leftover roasted veg and chickpeas can be stored in an airtight container in the fridge for up to 3 days.
• Dietary note — Vegan: ✅ if using vegan feta
• Dietary note — Gluten-Free: ❌ as written / ✅ if using gluten-free pita