Roasted Chickpea Pita with Green Tahini and Pickled Onions is going to be your go-to vegan lunch! Trust me.
People often ask me what blog I like to follow, and while I wish I had time to read all 2 million (!!) food blogs there are out there (wow), I just don’t have the time. (Would that be the dream sitting on an island somewhere, sipping on a margarita and reading about kale salads and avocado toast? Just me?
One blog I always tune into is teen blog Cook with Chef Eitan, so when Eitan asked me to guest post on his blog while he’s busy working on his next awesome project, and I’m honored to share a recipe.
Eitan loves using bold flavors and likes spice as much as I do, so I thought this sandwich would be totally his style!
I got the chance to meet Eitan at KosherFeast a few years ago, and again while filming cooking videos for Manischewitz. He works harder than most people I know, let alone most 14-year-olds I know! It’s inspiring seeing someone so passionate, especially when everyone things kids are just out playing Pokemon and Snapchatting (okay, that’s most 30 year-olds I know too). Eitan’s photography just gets better and better and his creative takes on kosher cooking are all so delicious. I can’t wait to see how he gets inspired next!
This sandwich has lots of healthy elements, but is hearty and certainly isn’t boring. Crunchy roasted chickpeas, herby green tahini sauce, tangy pickled onions, with creamy avocado for kicks (and that will fill you up too.) I added a little heat too because I know Eitan loves spicy food as much as I do!
The best part is all these elements are tasty in other ways too, so I’ll double the recipe and go double duty. Try the roasted chickpeas as a snack, the green tahini on chicken or fish, and the pickled onions on everything! But they are extra good brought together in a pita.
Roasted Chickpea Pita with Green Tahini and Pickled Onions
For Pickled Red Onions
- ½ large red onion, sliced thin
- ½ cup apple cider vinegar
- 1 cup water
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 ½ cups chickpeas
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ½ teaspoon cumin
- ¼ teaspoon black pepper
For Green Tahini
- ½ cup tahini paste
- ½ cup parsley leaves
- ½ cup cilantro leaves
- 1 garlic clove, smashed
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- Kosher salt and pepper to taste
- 2 pitas (homemade or store bought)
- ½ avocado, sliced
- A few mint leaves
- Pre-heat the oven to 400degrees F.
- First, make the quick pickled red onions. Combine vinegar, water, salt and sugar in a small saucepan and bring to a simmer while stirring to dissolve sugar. Place onion slices in a mason jar and pour mixture on top. Let sit at room temperature for at least 30minutes before eating, or let cool completely and refrigerate in a sealed mason jar. Make up to 1 week ahead of time.
- Toss the chickpeas in olive oil and then spices and place on a sheet pan in a single layer. Roast for 20 minutes, or until browned and crunchy, tossing half way through. Set aside.
- While the chickpeas are roasting, make the green tahini by blending all ingredients together in a food processor. Adjust seasoning to taste. Depending on how thick your tahini is you may want to add a little water to thin the sauce out.
- Now, make the sandwiches! Slice pitas in half and spread with green tahini. Spoon in chickpeas, avocado, pickled onions, and mint leaves. Eat up!