recipe idea courtesy of Heika Scheitler
INGREDIENTS
- 2 cans chickpeas, drained and rinsed
- 2-3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ¼ teaspoon chili flakes (optional)
- 1 teaspoon oregano
- 1 teaspoon dry dill
- Salt and pepper to taste
- Dash lemon juice
- Greek pita bread (about 8)
- Sliced red onion
- Sliced tomato
- Sliced cucumber
- Feta cheese (optional)
TZATZIKI SAUCE
- 1 cup plain Greek yogurt
- ¼ cup grated or finely diced cucumbers
- 2 cloves minced garlic
- 2 teaspoons lemon juice
- Salt and pepper to taste
DIRECTIONS
For the Tzatziki, combine all ingredients and place in the refrigerator to chill.
Preheat oven to 375 degrees. Rinse and drain chickpeas and then pat dry with paper towels.
In a mixing bowl, toss chickpeas with olive oil, lemon juice, spices and dried herbs. Spread onto a cookie sheet in a single layer and roast in the oven for 30-40 minutes (depending on desired crispiness).
Serve with pita, tzatziki sauce, sliced red onion, tomatoes, cucumbers and feta cheese.