1 15-ounce can chickpeas (rinsed, drained and patted dry)
1 Tablespoon olive oil or avocado oil
1 teaspoon each cumin and garlic powder
1/2 teaspoon each sea salt + black pepper
1/2 teaspoon smoked (or regular) paprika
1/4 teaspoon each ground coriander + cinnamon
1/2 cup Oikos® Plain Greek Yogurt
2 Tablespoons chopped dill
2 Tablespoons fresh lemon juice
1 pinch each cayenne pepper + salt
2 cloves garlic, minced or pressed
Drizzle of olive oil
Pita or flatbread
Sliced red onion
Romaine lettuce (or any crunchy leafy green)
Preheat oven to 400°F and line a large baking sheet with foil or parchment paper.
In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on a baking sheet. Bake at 400F for 25 minutes or until slightly crispy and golden brown.
While the chickpeas are roasting, prepare your sauce by adding 1/2 cup of Oikos Plain Greek Yogurt, 2 Tablespoons of chopped dill, 2 Tablespoons of fresh lemon juice, 1 pinch each of cayenne pepper and salt and a drizzle of olive oil to a mixing bowl. Whisk to combine.
To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.
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