On Wednesday I posted about how to make whole wheat pita bread, so today how about a delicious filling for your freshly baked pita? Roasted chickpea pita wraps!
Chickpeas are a pretty classic filling for pitas in the form of glorious and delicious falafel of course, but a few months ago I was thinking about pita sandwiches (as you do…) and was hankering after something a little bit different when I came across this magnificent recipe for a Chickpea Shawarma Sandwich from Minimalist Baker (one of my all time favourite blogs). Her recipe is beautiful, and the one here is a take on hers.
This chickpea filling is warm, flavouful, and loaded with veggie protein. Paired with a fresh baked pita bread (or a wrap as in the original recipe), some creamy dill laden yogurt, and some fresh veggies, it is a sandwich which can’t fail to put a smile on your face.
For a speedy, yogurty sauce for the sandwich, I decided to go with the original recipe’s suggestion of dill and garlic, but rather than a hummus base, I used yogurt, and simply stirred in a bit of dried dill and garlic powder. It was lovely with the spiced chickpeas, and rounded off with some crunch fresh lettuce, was delicious.
Roasted chickpea pita wraps are a quick, super simple, and seriously satisfying meal.
Thanks again Minimalist Baker for the gorgeous recipe! You never fail to inspire!!
- 400g or 2 cups of cooked chickpeas
- 1 Tbsp oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground allspice
- 1/4 tsp ground chipotle or chili powder
- Salt and pepper to taste
- 3 Tbsp plain yogurt
- 1 tsp dried dill
- 1/4 tsp garlic powder
- Lettuce (and any other veggies you’d like to add to your wrap)
- 4-6 whole wheat pita breads
- Pre-heat the oven to 180 degrees Celsius.
- Pour the chickpeas into a large roasting tray and drizzle over the oil. Toss until they’re evenly coated. Add all of the spices and toss again so that they’re evenly covered in the spice mix.
- Place the tin in the oven and leave to roast for about 20 minutes, until the chickpeas are hot and slightly crunchy on the outsides.
- Meanwhile, in a small bowl combine the yogurt, dill and garlic powder and mix well.
- If the pitas are at room temperature you can warm them for a few minutes on a tray in the bottom of the oven.
- Once the chickpeas are cooked and the pitas warm, remove everything from the oven slice the pitas open on one side lengthwise, and fill with the chick peas, vegetables and a dollop of the yogurt. Serve immediately.