Mediterranean Spring Pita

Ingredients 

2 servings

  • 1 (14.5oz) can or 1 ½ cups cooked chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt, divided
  • 1 teaspoon cumin
  • ⅓ cup tahini
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 2 Food for LifeⓇ 7-Grain Pocket Breads
  • 8 butter lettuce leaves
  • ½ cucumber, peeled and sliced
  • ½ cup thinly sliced red onion
  • ⅓ cup kalamata olives, sliced
Directions 
  1. Preheat oven to 425℉.
  2. On a sheet pan, toss together chickpeas, oil, ½ teaspoon salt, and cumin. Roast until browned and crisp, about 20 minutes.
  3. In a medium bowl, whisk together tahini, lemon juice, garlic, and ½ teaspoon salt. Add 2 tablespoons cold water or until mixture reaches desired consistency.
  4. Cut off top ⅓ of pocket breads and stuff with lettuce, cucumber, onion, olives, and chickpeas and drizzle with tahini sauce. Reserve leftover tahini sauce for more pita sandwiches or as a dressing for salads.