Roasted Chickpea Pita with Green Tahini and Pickled Onions
Ingredients
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
Instructions
- 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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