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Roasted Chickpea Pita with Green Tahini and Pickled Onions

Roasted Chickpea Pita with Green Tahini and Pickled Onions

5 from 1 vote
Prep Time 40 minutes
Cook Time 20 minutes
Servings 2


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

For Chickpeas

  • 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 

For Serving

  • 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! 
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