Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

This Spiced Chickpea Pita with Herby Yogurt Sauce is a quick and healthy meal packed with flavor and texture. Roasted chickpeas seasoned with warm spices are tucked into soft pita bread and topped with a refreshing, creamy herb yogurt sauce. Perfect for a weeknight dinner or light lunch, this Mediterranean-inspired dish is budget-friendly, vegetarian, and highly satisfying.

Ingredients
    For the Spiced Chickpeas
  • 2 cans (400g each) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 0.5 tsp ground turmeric
  • 0.25 tsp cayenne pepper (optional, for heat)
  • 0.5 tsp salt
  • 0.25 tsp black pepper
    • For the Herby Yogurt Sauce
  • 1 cup plain Greek yogurt
  • 1 clove garlic, finely grated
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp lemon juice (freshly squeezed)
  • Salt and pepper to taste
    • For Assembly
  • 4 pita breads or flatbreads
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 small red onion, thinly sliced
  • 0.5 cup shredded lettuce or baby spinach
  • 0.25 cup crumbled feta cheese (optional)
  • Extra herbs or lemon wedges for garnish (optional)
Instructions
    Prepare the Spiced Chickpeas
  1. 1
    Preheat the oven to 200°C. Pat the chickpeas dry using a kitchen towel to ensure maximum crispiness. In a bowl, toss the chickpeas with olive oil, cumin, paprika, coriander, turmeric, cayenne, salt, and pepper. Spread evenly on a parchment-lined baking tray and roast for 20–25 minutes, shaking halfway through, until golden and slightly crispy.
    2. Make the Herby Yogurt Sauce
  2. 2
    In a small mixing bowl, combine Greek yogurt, garlic, parsley, mint, dill, and lemon juice. Season with salt and pepper. Mix well and chill in the refrigerator while the chickpeas roast to let the flavors meld.
    3. Prepare Fresh Toppings
  3. 3
    While the chickpeas roast and sauce chills, dice the cucumber, halve the tomatoes, slice the onion, and shred the lettuce. Set aside for easy assembly.
    4. Warm the Pitas
  4. 4
    Lightly toast the pita breads on a dry skillet over medium heat for 1–2 minutes on each side, or warm them briefly in the oven during the last few minutes of chickpea roasting.
    5. Assemble the Pitas
  5. 5
    Spread a generous spoonful of the herby yogurt sauce inside each pita. Add a handful of roasted spiced chickpeas, then layer in cucumber, tomato, onion, lettuce, and optional feta. Finish with an extra drizzle of sauce and fresh herbs or lemon juice if desired.
Note

Storage: Store leftover chickpeas in an airtight container for up to 3 days. Yogurt sauce keeps in the fridge for 3–4 days.

Make it Vegan: Use dairy-free yogurt and skip the feta.

Add Protein: Add grilled chicken or halloumi slices for extra protein.

Make Ahead: Roast chickpeas and prepare the sauce a day in advance to save time.

Pita Substitute: Use lettuce cups or grain bowls instead of pita for a low-carb option.

Keywords: quick, healthy, budget-friendly, vegetarian, Mediterranean
Read it online: https://petitepanini.com/recipe/spiced-chickpea-pita-with-herby-yogurt-sauce-recipe/