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1. Preheat your oven to 220°C (425°F). Spread the drained chickpeas on a clean kitchen towel, pat them completely dry — this is key for crispiness. Remove any loose skins.
2 can Canned chickpeas, drained and rinsed
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2. In a bowl, toss the dried chickpeas with olive oil, cumin, smoked paprika, dried oregano, garlic powder, cayenne, salt, and black pepper until evenly coated.
3 tbsp Extra virgin olive oil,
1 tsp Ground cumin,
1 tsp Smoked paprika,
0.5 tsp Dried oregano,
0.5 tsp Garlic powder,
0.2 tsp Cayenne pepper,
0.8 tsp Salt,
0.2 tsp Black pepper
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3. Spread the seasoned chickpeas in a single layer on a baking sheet. Roast for 25–30 minutes, shaking the pan halfway through, until deep golden and crispy. Remove from oven and set aside.
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4. While the chickpeas roast, make the tzatziki. Grate one cucumber and squeeze it firmly in a clean kitchen towel to remove all excess water — the drier the better. Mince the garlic cloves finely.
1 piece Cucumber,
2.0 clove Garlic clove
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5. In a bowl, combine the strained Greek yogurt, squeezed cucumber, minced garlic, fresh dill, and a squeeze of lemon juice. Stir well, taste, and season with salt. Refrigerate until ready to serve.
0.8 tsp Salt,
2 cup Greek yogurt, strained,
3 tbsp Fresh dill,
0.5 piece Lemon
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6. Dice the tomatoes, thinly slice the red onion, chop the remaining cucumber into small pieces, and shred the romaine lettuce.
1 piece Cucumber,
2 piece Tomato,
0.5 piece Red onion,
2 cup Romaine lettuce
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7. Warm the pita breads directly on a gas flame or in a dry skillet for about 30 seconds per side until soft and slightly charred. Carefully cut each pita in half to open up a pocket.
4 piece Round pita breads
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8. Stuff each pita pocket with lettuce, tomato, red onion, and cucumber, then pile in the crispy chickpeas. Spoon a generous amount of tzatziki inside and squeeze remaining lemon juice over the top. Serve immediately.
By mansi
