Seasonings: 1 Tbsp paprika, 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper, 1/4 tsp salt
4pita flatbreadssliced into wedges
¼red onionsliced
2cupsspinach60 g
1cupcherry tomatoes150 g, halved
Tzatziki Sauce
1cupplain Greek yogurt240 g, sub coconut or soy yogurt for vegan alternative
½cupseeded, shredded cucumber100 g
1Tbsplemon juice or white wine vinegar15 mL
1clovegarlicminced
1tspdried dill
Salt and pepper to taste
Instructions
Chickpeas: Pat dry chickpeas with a paper towel, removing any skins that may come off. Gently toss chickpeas with oil and seasonings. Spread onto a greased rimmed baking sheet and roast at 400 degrees F (204 C) for about 20 minutes, until slightly crispy.
Tzatziki: Meanwhile, combine all “Tzatziki” ingredients, seasoning with a pinch of salt and pepper to suit your taste
Assemble: Spoon chickpeas evenly into 4 or 5 lunch boxes. Add pita bread wedges, veggies, and sauce (if your boxes do not have separate compartments, store the sauce in a separate container to keep the chickpeas and spinach crisp.)