1/2 cup chopped green onions (dark green parts only)
8 whole-wheat pita breads
Preheat oven to 400ºF and grease a 9×13″ baking dish.
Slice the bell peppers, zucchini, and red onion into 1/4″ strips. Place in the baking dish and drizzle with the olive oil. Use your hands to evenly distribute the oil.
Cut the eggplant into 1/4″ thick bite-sized pieces* and slice the mushrooms. Add to the baking dish along with the salt and toss with the other ingredients. Bake for 35-45 minutes until everything is soft, stirring once.
To cook the garbanzos, place a large skillet over medium-high heat. Add the oil and let warm, then stir in the garbanzos. Cook, stirring very often, until heated through and starting to brown on some parts. Add the spices and cook for another minute or so, until everything is really fragrant.
Warm the pitas either on a dry skillet on the stove or in the microwave.
Pile some veggies on top of a pita, then top with some garbanzos, cherry tomatoes, green onion, and the sauce. Eat immediately.