Chickpea Shawarma Pita

• 2 can chickpeas
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 4 pita bread
• 1/2 cup plain yogurt
• 2 tbsp tahini
• 2 clove garlic
• 2 medium tomato
• 1 medium cucumber
• 3 tbsp olive oil

Instructions

1. 1

   Drain and pat the chickpeas dry, then toss with olive oil, cumin, coriander, smoked paprika, and turmeric.

2. 2

   Roast the spiced chickpeas at 425F for 22 minutes until crisp and golden, shaking halfway.

3. 3

   Whisk the yogurt, tahini, minced garlic, and a squeeze of lemon into a creamy sauce.

4. 4

   Dice the tomato and cucumber into a simple chopped salad.

5. 5

   Warm the pita bread until soft and pliable.

6. 6

   Fill each pita with the roasted chickpeas, chopped salad, and a generous drizzle of tahini-yogurt sauce.

7. 7

   Fold and serve warm.