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Prep Time: 15 mins
Cook Time: 10 mins
Servings: 4
Ingredients
4 pita breads (whole or halved into pockets)
1½ cups cooked chickpeas (or 1 can, drained and rinsed)
2 tbsp olive oil
1 garlic clove, minced
½ tsp cumin powder
½ tsp paprika (optional: smoked paprika for depth)
Salt & pepper, to taste
½ lemon, juiced
½ cup plain Greek yogurt or tahini sauce
1 small cucumber, diced
1 small tomato, diced
¼ cup red onion, thinly sliced
Fresh parsley, chopped
Pomegranate seeds (optional, for garnish)
Pickled turnips or olives (optional, for serving)
Instructions
Sauté the Chickpeas
In a skillet, heat olive oil over medium heat. Add garlic, then chickpeas. Sprinkle in cumin, paprika, salt, and pepper. Stir and cook for 5–7 minutes, until slightly crispy and golden. Squeeze lemon juice over and toss.
Warm the Pitas
Lightly toast or warm pita bread in a pan or oven. Keep them soft enough to fold.
Prepare the Yogurt or Tahini Base
Spread a spoonful of Greek yogurt or tahini sauce inside or on top of each pita.
Assemble the Pitas
Layer sautéed chickpeas, diced cucumber, tomato, onion, and parsley. Optionally, top with pomegranate seeds for color and zing.
Serve Immediately
Serve warm or at room temperature with a side of olives or pickled turnips.
Tips & Variations
Add crumbled feta cheese or a boiled egg for extra protein.
Drizzle with hot sauce or harissa for a spicy kick.
Use hummus instead of yogurt/tahini for a richer version.
Source : Oh Women
