Whole wheat pitas transform into crispy vessels for a warm, spiced chickpea salad. This shelf is built for speed, and pita crisps while the filling comes together on the stovetop, making dinner happen in under half an hour.

Serves 2. 25 minutes, 15 at the stove.

About 610 calories a serving, 20 g protein, 71 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Split the 2 pita breads in half lengthwise to make 4 thin rounds. Brush both sides with 1 tablespoon oil, scatter with salt and pepper, and lay on a baking sheet. Bake until crisp and golden, about 10 minutes.10 min
2. While pitas crisp, mince 2 garlic cloves and dice 1/2 medium onion. Heat 2 tablespoons oil in a skillet over medium heat. Cook the onion and garlic until soft, about 3 minutes, stirring often.3 min
3. Drain and rinse 1 can of chickpeas. Add them to the pan with 1/4 teaspoon salt and a pinch of pepper. Toss to coat and warm through, about 2 minutes, while you tear or chop your greens coarsely.2 min
4. Fold 2 cups fresh spinach or arugula into the chickpeas off heat. Toss until the greens wilt slightly from the residual heat, about 30 seconds.
5. Spoon the warm chickpea mixture onto the crisp pita pieces and serve immediately.

Note Swap the chickpeas for white beans or lentils if you have them. Leftovers keep three days refrigerated, best eaten cold or reheated gently. Serve with lemon wedges and a yogurt sauce, or tuck the filling into the whole pita pocket for a sandwich.