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Roasted Sweet Potato & Chickpea Pitas
Ingredients
  • 2 medium sweet potatoes (about 1-¼ pounds), peeled and cubed
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 1 medium red onion, chopped
  • 3 tablespoons canola oil, divided
  • 2 teaspoons garam masala
  • ½ teaspoon salt, divided
  • 2 garlic cloves, minced
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 2 cups arugula or baby spinach
  • 12 whole wheat pita pocket halves, warmed
  • ¼ cup minced fresh cilantro
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