Crispy Chickpea And Lemon Pepper Wraps

Here’s what you will need:

• a tub of Spread’em Kitchen Lemon & Black Pepper spread
• 1 can chickpeas, drained
• 2 tbsp of olive oil
• 1 zucchini
• 1/4 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp cumin
• salt and black pepper
• 1 can of black beans, drained
• pita bread
• parsley

1. Preheat the oven to 425 degrees. Slice the zucchini and pat it dry with paper towels.
2. Pat dry chickpeas and beans. Toss with olive oil and spices.
3. Arrange in a single layer on one large baking sheet or two baking sheets. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes.
4. Toast the pita bread in the oven until warm
5. Spread each pita with a spoonful of Lemon & Black Pepper spread, top it with veggies and sprinkle with parsley.