Chickpea Pita Sandwiches
Prep Time
Cooking Mode
Yogurt Sauce
1 cup plain Greek yogurt
1 Lebanese cucumber, grated
1 tbsp lemon juice
1 tsp chopped fresh mint
¼ tsp sugar
½ small clove garlic, finely chopped
Chickpeas
1 19 oz can chickpeas, rinsed and drained
1 ½ tsp chili powder
½ tsp paprika
½ tsp smoked paprika
½ tsp ground cumin
1 tbsp olive oil
Salt and pepper
Sandwiches
4 pieces pita bread
1 tomato, cut into 12 half-slices
1 head Boston lettuce, broken into leaves
Yogurt Sauce
1 cup plain Greek yogurt
1 Lebanese cucumber, grated
1 tbsp lemon juice
1 tsp chopped fresh mint
¼ tsp sugar
½ small clove garlic, finely chopped
Chickpeas
1 19 oz can chickpeas, rinsed and drained
1 ½ tsp chili powder
½ tsp paprika
½ tsp smoked paprika
½ tsp ground cumin
1 tbsp olive oil
Salt and pepper
Sandwiches
4 pieces pita bread
1 tomato, cut into 12 half-slices
1 head Boston lettuce, broken into leaves
Directions
1For yogurt sauce: In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate until ready to serve.
2For chickpeas: In a non-stick skillet over medium-high heat, warm up the chickpeas and spices in the oil for 5 minutes. Season with salt and pepper. Set aside.
3For sandwiches: On a work surface, split open the pitas to obtain 8 discs. For each sandwich, slightly overlap 2 discs, and spread with yogurt sauce. Top with one-quarter of the chickpeas and 3 half-slices of tomato. Garnish generously with lettuce leaves.
4Firmly roll and individually wrap with parchment paper, twisting the ends to seal. Cut in half and serve.
Disclaimer
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Personal Note
Personal Note
