Description
This is magical combination of homemade yogurt pita (use store-bought if you must), the creamiest hummus ever, marinated chickpeas, any combination of vegetables you want-I used cucumbers, cherry tomatoes, artichokes, roasted red peppers, mixed greens and red onions, feta and a creamy sharp lemon-tahini yogurt sauce to drizzle to your heart’s content. The result: a hearty, satisfying vegetarian lunch or dinner!
Ingredients
Scale
MARINATED CHICKPEAS:
- 1 can chickpeas, drained
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely minced
- 1 tablespoon finely minced fresh flat-leaf parsley
- 1 teaspoon za’atar, or to taste
- Pinch of sumac
- Pinch of Aleppo chile flakes
- Kosher salt and freshly ground black pepper, to taste
LEMON-TAHINI YOGURT SAUCE:
- 1/4 cup tahini paste
- Juice of 1 lemon
- 2 tablespoons whole-milk Greek yogurt or labneh
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
TO ASSEMBLE:
- Yogurt Pita, or any other store-bought or homemade pita
- Super-Smooth Hummus, warm or at room temperature
- Mixed greens
- Sliced cucumbers
- Sliced roasted red peppers
- Drained canned or frozen thawed artichokes, coarsely chopped
- Thinly sliced red onions
- Crumbled feta cheese
- Sliced cherry tomatoes
- Finely minced fresh flat-leaf parsley
Instructions
- For the marinated chickpeas: Combine all of the ingredients in a medium mixing bowl and allow to sit at room temperature for at least 1 hour.
- For the lemon-tahini yogurt sauce: Combine all of the ingredients in a small bowl, whisking until smooth. Season to taste with salt and pepper.
- Layer the hummus, marinated chickpeas, greens, feta and any vegetables you wish to use in the center of the pita and fold to eat like a taco OR you can split the pita in half and fill the pockets with the ingredients. Drizzle with the lemon-tahini yogurt sauce before serving.
- Category: Middle Eastern-Inspired, Vegetarian, Sandwiches & Wraps