Ingredients:
- 4 pocket-less pitas, any variety
- 1 (15-ounce) can low-sodium garbanzo beans (chickpeas), drained, rinsed, and cooked
- 1 small white onion, minced
- 1 medium tomato, seeded and chopped
- 1/2 each medium green and red bell pepper, seeded and minced
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1-2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon each paprika, sea or Kosher salt, and black pepper
- 1/4 teaspoon cayenne pepper or Aleppo pepper
- 1/4 cup fresh parsley, finely chopped
- Olive oil
- Lemon wedges, sliced red onions
- Crumbled Feta cheese
Yogurt Cucumber Sauce
- 2 cups plain yogurt
- 3 medium Persian cucumbers, peeled and chopped
- 1 clove garlic, mashed
- Juice of one large lemon and the zest
- Salt, black pepper and dried dill to taste
- 2-3 tablespoons chopped fresh mint
Preparation:
Pre-heat oven to 375 degrees.
Combine all ingredients for the Yogurt Cucumber Sauce in a medium glass bowl, cover, and chill before serving.
In a food processor or bowl, mash the cooked garbanzo beans until soft; add the onion, tomato, bell pepper, tomato paste, garlic, lemon juice, and olive oil, and mix to combine. Add the parsley, and season to taste.
