Crispy Chickpea Pitas with Lemon Yogurt Sauce
Warm pita pockets with lightly crisp roasted chickpeas, cucumber, tomato and a lemon garlic yogurt sauce.
Equipment
- 1 Rimmed roasting tray, clean towel and mixing bowl
Ingredients
- 480 g cooked chickpeas rinsed and thoroughly dried
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 150 g cucumber small dice
- 200 g tomato small dice, excess juice drained
- 4 medium pitas
- 150 g plain yogurt preferably thick
- 1 tablespoon lemon juice
- 1 small garlic clove finely grated
Instructions
- Heat the oven to 220°C (425°F). Rinse the cooked chickpeas and pat thoroughly dry on a clean towel. Measure oil and seasonings and set out a rimmed baking tray.
- Toss chickpeas with oil, smoked paprika, cumin, salt and pepper. Spread in a single layer with space between the beans. Roast for about 25–30 minutes, stirring halfway, until lightly browned and crisp outside but tender within.
- While chickpeas roast, dice cucumber and tomato and drain excess juices. Warm the pitas briefly according to their package so they open without splitting. Keep the components separate until serving.
- Stir yogurt, lemon juice and garlic until smooth. Divide chickpeas and vegetables between warm pitas and spoon in the sauce. Serve promptly, with extra sauce on the side rather than soaking the bread.
Notes
Contains wheat and milk unless suitable alternatives are used. Use fully cooked chickpeas. Dry the beans and avoid crowding the tray. Store components separately; assembled pitas soften.
Refrigerate promptly at 40°F (4°C) or below. Use cooked leftovers within3–4 days and reheat throughout to165°F (74°C). Generated method illustrations; no personal kitchen test is claimed.