ROASTED CRISPY CHICKPEA PITAS
Have you ever tried “Meatless Monday” before?! Because these ROASTED CRISPY CHICKPEA PITAS are the perfect recipe for just that.
Without meat, roasted crispy spiced tossed olive oil chickpeas act as the main ingredient in these pita sandwiches.
It’s like you don’t even realize the chicken or beef is missing. They’re hearty, full of protein and full of so much flavor.
Paired with a big scoop of hummus, these pitas are bursting with tingly flavors that make these Roasted Crispy Chickpea Pitas stand out!
I’m not Vegan and definitely love meat daily but sometimes it’s fun to try Meatless Monday nights and make dinner without real meat. It expands the recipe ideas to make something that’s still absolutely delicious.
Aside from creamy hummus and spiced chickpeas, these pitas are piled up with juicy sweet tomatoes, crispy fresh greens, feta, dill, oregano, and a quick homemade tzatziki sauce.
Make your own Homemade Hummus if you’re feeling up to it!
Similar tzatziki sauce used in this Greek Layered Dip.
And a little olive oil drizzle to complete the masterpiece.
Although the title of this recipe is “Pitas” you can use flat breads, naan bread, pita pockets, whatever your heart desires (AKA what you can find in the grocery store if there is any left).
These chickpeas are perfect for leftovers, for pitas and snacking. Just note they won’t be crispy after refrigerating.
ROASTED CRISPY CHICKPEA PITAS
Notes
SLIGHTLY ADAPTED: HOW SWEET EATS
Ingredients
CHICKPEAS:
- 2 CANS CHICKPEAS (LOW SODIUM), DRAINED & RINSED
- 1 TABLESPOON OLIVE OIL
- 1 TEASPOON PAPRIKA
- 1 TEASPOON GARLIC POWDER
- 1/2 TEASPOON BROWN SUGAR
- PINCH OF ALLSPICE
- S&P
TZATZIKI:
- 1 CUP NONFAT PLAIN GREEK YOGURT
- 3 TEASPOONS MINCED GARLIC
- JUICE OF 1/2 A LEMON
PITAS:
- 4 FLAT BREADS, PITAS, OR PITA POCKETS
- 1/2 CUP HUMMUS (I USED ORIGINAL)
- 1 CUP GOURMET TRI-COLOR BABY TOMATOES, SLICED IN HALVES OR FOURTHS
- 2 CUPS MIXED GREENS
- 4 OUNCES CRUMBLED FETA (REDUCED FAT)
- DRIED DILL
- DRIED OREGANO
- OLIVE OIL FOR SERVING
Instructions
CHICKPEAS:
- PREHEAT OVEN TO 425 DEGREES
- COVER BAKING SHEET IN FOIL OR PARCHMENT PAPER
- AFTER DRAINING AND RINSING CHICKPEAS, PLACE ON PAPER TOWELS
- “TOWEL DRY” GENTLY AND SLIGHTLY RUB TOGETHER AND ALL AROUND TO REMOVE SHELLS, REMOVE AS MANY AS YOU CAN AND DISCARD
- PLACE CHICKPEAS WITH OLIVE OIL, PAPRIKA, GARLIC POWDER, BROWN SUGAR, ALLSPICE, AND S&P ON BAKING SHEET
- TOSS TOGETHER UNTIL COMBINED AND DISTRIBUTE IN ONE LAYER
- BAKE FOR 15-20 MINUTES, TOSS AND BAKE AGAIN FOR 15-20 MINUTES
TZATZIKI:
- COMBINE ALL INGREDIENTS IN A SMALL BOWL WITH A WHISK, SET ASIDE
PITAS:
- TOAST PITAS IN THE TOASTER OR ADD A LITTLE BUTTER TO A PAN AND HEAT ON MEDIUM LOW UNTIL HEATED THROUGH
- LAYER PITAS WITH HUMMUS, CHICKPEAS, TZATZIKI, FRESH GREENS, TOMATOES, FETA, DILL, OREGANO, AND A DRIZZLE OF OLIVE OIL
Another pita sandwich variation we love: Indian Spiced Chicken Burgers.
Much love,
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