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Sheet-Pan Chickpeas Salad with Pita Bread
A sheet-pan Greek chickpea salad with cucumber, red onion and eggplant, finished with tzatziki and lemon juice, served with pita bread.
Ingredients
Instructions
Drain and season the chickpeas, then roast them over medium-high heat until well browned, about 5 minutes.
Add the cucumber, red onion and eggplant, cooking until softened, about 7 minutes.
Stir in the tzatziki and lemon juice for 2 minutes.
Warm the pita bread separately.
Let the chickpeas simmer for about 5 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the pita bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
