Spicy Roasted Chickpea Vegan Pita A delicious vegan lunch for all to enjoy. This one is high in protein, high in fibre and packed with plant based diversity. The perfect way to enjoy our Gut Lovin' Pita Breads.
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Serves 3

Prep time: 10 mins

Cooking time: 45 mins

Ingredients

Roasted chickpeas:

1 x 400g tin chickpeas

3 tbsp light olive oil

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp sea salt

 

Tzatziki style dressing:

Greek-style yogurt (or Vegan yogurt alternative)

1/3 whole cucumber

½ garlic clove minced

Handful of fresh mint leaves

½ tbsp lemon juice

1 tbsp extra virgin olive oil

 

Additional ingredients:

3 chantenay carrots

Lambs lettuce

Radish

Cucumber

Genius Pitta Breads
Method

Serves 3

 

  1. First heat the oven to 200c

 

  1. Drain and rinse the chickpeas and pat them dry.

 

  1. Toss them in the oil mixed with spices and salt.

 

  1. Spread on a greaseproof paper-lined roasting tin and put in the pre-heated oven for 35-40 mins. Moving them around by giving the tray a shake halfway through the cooking time to ensure they are roasting evenly.

 

  1. Taking your carrots, peel and halve lengthways, toss in oil and salt and pepper before adding to the tray with the chickpeas.

 

  1. When the chickpeas and carrots are lovely and crispy and golden brown, remove from the oven and leave to cool completely. Store any leftover chickpeas in an airtight container.

 

  1. Warm your pittas and slice an opening lengthways and fill with the chantenay carrots, lambs lettuce, crispy radishes and cucumber.

 

  1. Finish with a good helping of vegan tzatziki style dressing sprouted seeds.

 
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