Vegetarian Chickpea Pita Sandwich with a Veggie Yogurt dipping sauce

Get ready to embark on a culinary journey that combines the flavors of the Mediterranean and India in one delectable dish! This Chickpea Pita Sandwich is a harmonious fusion of spiced chickpeas, creamy feta crumbles, and a refreshing yogurt-based dipping sauce that draws inspiration from both tzatziki and Indian raita. This recipe is a delightful twist on the classic pita sandwich, offering a tantalizing blend of textures and tastes. Whether you're a fan of Mediterranean cuisine, or simply crave a wholesome and flavorful meal, this Chickpea Pita Sandwich is sure to satisfy your taste buds. This vegetarian lunch will can be ready in 30 minutes and you can even meal prep it. This recipe is also very healthy and has a good amount of protein. So, let's dive into this culinary adventure and create a meal that's as delicious as it is unique!

Happy Cooking!

Servings: 3-4 sandwiches

Prep Time: 10 mins

Cooking Time: 20-25 mins

Total Time: 30-40 mins

Ingredients: 

Chickpea filling:

• 15.5 oz (1 can) chickpea or chickpea soaked and boiled

• 1-1.5 tbsp olive oil

• 3/4 medium red onion finely chopped

• 1/2 red bell pepper finely chopped

• 6-8 cloves garlic thinly sliced or minced

• 1.5 tsp Cumin powder

• 1.5 tsp Paprika

• 1/2-1 tsp Chili flakes

• 1 tsp Salt as per taste

• 1/4 tsp Sugar 

• 1/4 tsp Pepper

• 1/8 tsp Cinnamon powder

• 1.5-2 tsp Zaatar 

• 1 tbsp Chili garlic sauce 

• 2 tbsp Tomato paste 

• 2 tbsp tahini 

• 1.5 tbsp chopped coriander

• 1/2-1 tbsp chopped parsley

• 1/2 tbsp lemon juice

Assembly:

• 1-2 pitas cut in half

• 1/2-1/3 cup feta crumbles

Yogurt Veggie dipping sauce:

• 1 cup Greek yogurt 

• 1 mini cucumber finely chopped

• 1/4 medium red onion finely chopped

• 2 small red radish finely chopped

• 1/2 tsp Salt as per taste

• 1/4 tsp Sugar 

• 1/4 tsp cumin powder

• 1/2 tbsp Olive oil to garnish

Directions: 

1. Chickpea Filling: Put a pan on medium heat. Once warm add oil.

2. Once the oil is warm, add onions and garlic. Cook it for 3-4 minutes till fragrant and onions are translucent.

3. Add the peppers and cook for 1-2 mins.

4. Add all the spices and seasonings, chili garlic sauce, and tomato paste. Cook it for 4-5 minutes till everything is incorporated and cooked well, especially the tomato paste.

5. Add the chopped herbs and tahini and mix well. Cook for 1-2 minutes.

6. Add the lemon juice and mix. The filling is ready.

7. Assembly: Warm the pita till slightly warm.

   1. Open the pita carefully.

   2. Fill the pita pocket halfway through with the chickpea filling.

   3. Top it with Feta crumbles. I like to use about 1 tbsp of feta per sandwich.

   4. Fill the pocket with chickpea all the way to the top.

   5. Optional: Bake it in the oven for 3-6 mins if you like the pita toasty.

8. Yogurt veggie dipping sauce: In a bowl add the yogurt, chopped veggies, seasonings, and mix.

9. Serve the pita sandwiches with the yogurt dipping sauce and enjoy!

Notes/Tips:

• You can use canned or boiled chickpeas. Ideally, use boiled but canned works perfectly, I shot this recipe using them. Make sure you drain and rinse the canned chickpeas well.

• You can meal prep and keep the chickpea filling for about 2 days in an airtight container in the fridge.

• You can make the yogurt dip and keep it for about 2 days in the fridge.

• I like to put the feta in between the filling so you get it throughout the sandwich.