Ingredients:
- Chickpeas:
- 1 15-ounce can chickpeas (rinsed, drained and patted dry)
- 1 tbsp olive oil or avocado oil
- 1 tsp each cumin and garlic powder
- 1/2 tsp each sea salt + black pepper
- 1/2 tsp smoked (or regular) paprika
- 1/4 tsp each ground coriander + cinnamon
- Yogurt Sauce:
- 1/2 cup Oikos 11% plain yogurt
- 2 tbsp chopped dill
- 2 tbsp fresh lemon juice
- 1 pinch each cayenne pepper + salt
- 2 cloves garlic, minced or pressed
- Drizzle of olive oil
- For Serving:
- Pita or flatbread
- Sliced tomato
- Sliced red onion
- Romaine lettuce (or any crunchy leafy green)
Preparation steps
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Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.
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In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake at 400F for 25 minutes or until slightly crispy and golden brown.
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While the chickpeas are roasting, prepare your sauce by adding 1/2 cup of Oikos 11% plain yogurt, 2 tablespoons of chopped dill, 2 tablespoons of fresh lemon juice, 1 pinch each of cayenne pepper and salt and a drizzle of olive oil to a mixing bowl. Whisk to combine.
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To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.