Spiced Chickpeas Gyros with Tahini Yogurt
By Alli BerkeyPublished on June 12, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup plain Greek yogurt ¼ cup tahini 1 teaspoon table salt, divided2 (15-ounce) cans chickpeas, rinsed2 tablespoons Asian chili-garlic sauce 2 teaspoons ground cumin 4 (8-inch) pita breads, lightly toasted½ English cucumber, halved lengthwise and sliced on 3-inch bias½ cup pepperoncini, stemmed and sliced into thin rings¼ cup thinly sliced red onion
Before You Begin
For more heat, serve with extra Asian chili-garlic sauce.
Instructions
- Combine yogurt, tahini, and ½ teaspoon salt in small bowl; set aside.
- Using potato masher, very coarsely mash chickpeas in medium bowl. Stir chili-garlic sauce, cumin, and remaining ½ teaspoon salt into chickpeas; set aside.
- Spread reserved yogurt sauce evenly over 1 side of each pita (use all of it). Divide reserved chickpea mixture, cucumber, pepperoncini, and onion evenly among pitas. Fold pitas in half, wrap tightly in parchment paper, and serve.
Time
30 minutesYield
Serves 4Ingredients
1 cup plain Greek yogurt
¼ cup tahini
1 teaspoon table salt, divided
2 (15-ounce) cans chickpeas, rinsed
2 tablespoons Asian chili-garlic sauce
2 teaspoons ground cumin
4 (8-inch) pita breads, lightly toasted
½ English cucumber, halved lengthwise and sliced on 3-inch bias
½ cup pepperoncini, stemmed and sliced into thin rings
¼ cup thinly sliced red onion
Ingredients
1 cup plain Greek yogurt
¼ cup tahini
1 teaspoon table salt, divided
2 (15-ounce) cans chickpeas, rinsed
2 tablespoons Asian chili-garlic sauce
2 teaspoons ground cumin
4 (8-inch) pita breads, lightly toasted
½ English cucumber, halved lengthwise and sliced on 3-inch bias
½ cup pepperoncini, stemmed and sliced into thin rings
¼ cup thinly sliced red onion
Ingredients
1 cup plain Greek yogurt
¼ cup tahini
1 teaspoon table salt, divided
2 (15-ounce) cans chickpeas, rinsed
2 tablespoons Asian chili-garlic sauce
2 teaspoons ground cumin
4 (8-inch) pita breads, lightly toasted
½ English cucumber, halved lengthwise and sliced on 3-inch bias
½ cup pepperoncini, stemmed and sliced into thin rings
¼ cup thinly sliced red onion
Why This Recipe Works
Mashing the chickpeas lightly broke their skins and allowed them to soak up the flavors of the spices.
Before You Begin
For more heat, serve with extra Asian chili-garlic sauce.
Instructions
- Combine yogurt, tahini, and ½ teaspoon salt in small bowl; set aside.
- Using potato masher, very coarsely mash chickpeas in medium bowl. Stir chili-garlic sauce, cumin, and remaining ½ teaspoon salt into chickpeas; set aside.
- Spread reserved yogurt sauce evenly over 1 side of each pita (use all of it). Divide reserved chickpea mixture, cucumber, pepperoncini, and onion evenly among pitas. Fold pitas in half, wrap tightly in parchment paper, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments