- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- Yogurt Sauce
- 1 cup
- plain Greek yogurt
- 250 ml
- 1
- Lebanese cucumber, grated
- 1 tbsp
- lemon juice
- 15 ml
- 1 tsp
- chopped fresh mint
- 1/4 tsp
- sugar
- 1/2
- small clove garlic, finely chopped
- Chickpeas
- 1 19 oz
- can chickpeas, rinsed and drained
- 540 ml
- 1 1/2 tsp
- chili powder
- 1/2 tsp
- paprika
- 1/2 tsp
- smoked paprika
- 1/2 tsp
- ground cumin
- 1 tbsp
- olive oil
- 15 ml
- Salt and pepper
- Sandwiches
- 4
- pieces pita bread
- 1
- tomato, cut into 12 half-slices
- 1
- head Boston lettuce, broken into leaves
Directions
Step 1
For yogurt sauce: In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate until ready to serve.
Step 2
For 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.
Step 3
For 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.
Step 4
Firmly roll and individually wrap with parchment paper, twisting the ends to seal. Cut in half and serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
