Greek Pitta with Tzatziki Recipe

Serves

2

Ingredients

For the roasted chickpeas

• 1 x 400g low-salt chickpeas, drained and rinsed
• juice of 1 lemon
• 1tsp olive oil
• 1 pinch oregano
• 1 pinch sea salt
• 1 pinch ground black Pepper

For the tzatziki

• 240ml vegan mayonnaise
• Juice of ½ lemon
• 1tbsp red wine vinegar
• 2tbsp grated cucumber
• 2 garlic cloves, minced (pressed through a garlic press)
• 1tsp olive oil
• 1 pinch of ground black pepper
• 1tbsp chopped fresh dill, or more to taste

For the wraps

• red onion
• fresh tomatoes
• lettuce
• 2 pitta breads, gluten-free if desired

Method

To prepare the chickpeas preheat the oven to 160°C fan/gas 3. Line a baking tray with parchment paper.

In a small bowl, mix the chickpeas with the lemon juice and olive oil. Add the oregano, salt and pepper, then spread over the lined baking tray.

Bake for 10-15 minutes, until the chickpeas are crispy and toasty brown.

While the chickpeas are baking, mix all the ingredients for the tzatziki. Place in the fridge to keep cool while you chop your veggies.

Chop the onion, tomatoes and lettuce for the wraps. Use as much or as little as you want.

In a small frying pan over a medium heat, warm the pitta breads to soften them.

Once the chickpeas are cooked, combine everything in the pitta and enjoy.

In collaboration with Eleni McMullin, photographer, recipe developer and content creator (Convey the Moment, The Kindest Plate). Recipe courtesy of Best of Vegan: 100 recipes from around the world that celebrate comfort, culture and community by Kim-Julie Hansen (Pavilion Books). Image Kim-Julie Hansen.

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