And for throwing into soups, salads, and eating straight out of the can.

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COOK THIS NOW

Crispy Pita with Chickpeas and Yogurt

The first time I made this recipe, I skipped the homemade pita chips. Instead, I used my favorite crackers of all time and I honestly have no regrets. The second time I made it, I had pita to use up, so I went the extra step. It, too, was fantastic.

The greatest thing about this bowl of garlicky chickpeas, toasted cashews, lemony yogurt and whatever pita path you choose to take is that it eats like a big bowl of savory, grown-up, glowed-up cereal. So pile it all in, leave the cold weather outside, park in front of a screen, and watch something that makes you happy.

Waving from the TV funhouse,

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