Roasted Veggie Stuffed Pita

For the Pita & Filling:

• 4 pita
• 1 eggplant
• 1 red bell pepper
• 1 can chickpea
• 2 tablespoons tahini
• 1 tablespoon smoked paprika
• 1 tablespoon za'atar
• 1⁄2 teaspoon salt
• 1⁄4 cup hummus
• 1⁄4 cup pickled sauerkraut
• 2 tablespoons vegan feta

‍

For the Dressing:

• 1⁄4 cup tahini
• 1⁄4 cup cilantro (chopped)
• 1⁄4 cup lemon (juice)
• 1⁄4 cup water
• 1⁄2 teaspoon salt

1. Pre-heat oven to 400F.

2. Chop the eggplant and red bell pepper and rinse the chickpeas.

3. Season the eggplant, pepper, and chickpeas with the tahini, paprika, za'atar, & salt. Bake the veggies & chickpeas for 20 minutes.

4. Prep the dressing while the veggies cook by mixing ingredients together in a jar.

5. Warm up the pita & cut open. Layer inside the pita with hummus, veggies, chickpeas, & sauerkraut. You can also sprinkle vegan feta on top.

6. Drizzle the cilantro dressing.

7. Say a prayer of gratitude, serve with love, and eat with joy ❤️