Buffalo Chickpea Pita

Buffalo chickpea pita 🥙🥙🥙 under 500 calories Greek ranch dressing: 1/2 cup Greek yogurt (nonfat or low fat) 1/4 cup almond milk or reg. milk 1 1/4 tsp dried parsley 1 tsp dried oregano 1 3/4 dried dill 1/2 tsp garlic powder 1/4 tsp onion powder 1/4 tsp honey

I use about 3 tbsp of ranch for both pitas. You can refrigerate the rest for about 3-4 days.

Heat up skillet with 1 tsp of olive oil, add one can of chickpeas (drained and rinsed) Add 1/4 cup of buffalo sauce and heat up for about 3-5 minutes, stirring occasionally. Fill pita with 1/4 cup (1/2 cup for both) of chickpeas, top with cucumber, romaine or boston lettuce, onion, and homemade ranch. Added some fresh cilantro. Refrigerate remaining chickpeas for leftovers.

1 Serving: 2 pitas Calories per serving: 425