Mediterranean White Bean & Roasted Veggie Pita Boxes

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 (15-oz) cans, drained canned cannellini or chickpeas
• 2 medium zucchini
• 1 large red bell pepper
• 1 small red onion
• 3 Tbsp olive oil
• 1 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 Tbsp lemon juice
• 1, grated garlic clove
• 3/4 cup crumbled feta cheese
• 1/3 cup, halved kalamata olives
• 1/4 cup chopped fresh dill or parsley
• 4 whole-wheat pita pockets
• 3 cups baby spinach or arugula
• 1/2 cup hummus

Instructions

1. 1Preheat the oven to 425°F and line a large sheet pan with parchment. Drain and rinse the beans thoroughly, then pat them dry with a clean towel so they roast instead of steam.
2. 2Cut the zucchini into half-moons, the bell pepper into 1-inch pieces, and the red onion into wedges. Toss the vegetables and beans on the sheet pan with olive oil, oregano, salt, and black pepper until evenly coated.
3. 3Spread into a single layer and roast 22–25 minutes, stirring once halfway, until the vegetables are tender with caramelized edges and the beans are lightly crisp.
4. 4While everything roasts, whisk the remaining olive oil with lemon juice, grated garlic, and salt to make a quick dressing. Warm or lightly toast the pita pockets if desired.
5. 5Transfer the hot roasted mixture to a large bowl. Immediately drizzle with the lemon dressing and toss gently so the warm beans absorb the flavor. Let cool 5 minutes.
6. 6Fold in the crumbled feta, halved olives, and chopped dill or parsley. Taste and add more lemon or salt if needed; the mixture should be bright and savory.
7. 7To pack lunch boxes: place spinach in each container, spoon the bean-veggie mixture beside or on top, add a scoop of hummus, and tuck in a pita (or pita halves) on the side.
8. 8Keep refrigerated up to 4 days. Eat cold or at room temperature; the flavors improve overnight. Assemble the pita at lunch by stuffing with the filling and a smear of hummus.