Ingredients
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1/2 teaspoon
Frontier Co-op Oregano Leaf, Cut & Sifted, Extra Fancy Grade, Organic 0.36 oz. -
1/2 teaspoon
Frontier Co-op Rosemary Leaf, Whole, Organic 0.85 oz. -
1/2 teaspoon
Frontier Co-op Cumin Seed, Ground, Organic 1 lb. -
1/4 teaspoon
Frontier Co-op Thyme Leaf, Whole, Organic 0.63 oz. -
1/2 teaspoon
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1/4 teaspoon
Frontier Co-op Black Pepper, Medium Grind, Organic -
2 tablespoons
Dill weed c/s organic -
1/2 teaspoon
Frontier Co-op Garlic Powder, Organic 2.33 oz. -
1 15 oz. Can Chickpeas, drained & rinsed
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1 tablespoon Olive Oil
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1 cup Plain Greek Yogurt
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1/2 cup Shredded Cucumber
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4 Whole Wheat Pita, Warmed
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1 cup Sliced Tomatoes
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1/2 cup Sliced Red Onions
Directions
1. Preheat oven to 400˚F. Drain, rinse, and lightly dry the chickpeas. Place on a sheet tray and toss with the olive oil, herbs, spices, salt, and pepper. Place in the oven and bake until the chickpeas are hot and just starting to brown, about 15 minutes.
2. While the chickpeas are roasting, make the tzatziki. Combine the greek yogurt with shredded cucumber, dill, garlic powder, zest, and salt. Stir to combine then let rest.
3. When the chickpeas are done, take the pita and slather ¼ cup of the tzatziki in the center. Layer with chickpeas, sliced onions, and tomatoes. Finish with a sprinkle of black pepper and serve with more of the tzatziki on the side.
Make vegan by replacing the greek yogurt with a vegan yogurt or a cashew cream.
