Do you remember back in the late 90’s Wendy’s had a few different pitas on the menu? Well I do because I actually really liked them which is surprising because I hated everything but I could get down with those. I didn’t even set out to try and recreate it or anything because that was like almost 20 years ago probably but oddly enough that’s what these ended up reminding me of. Except, you know, better.
I had every intention of making this and roasting the chickpeas and making it a little extra special and then I got lazy. I could not be bothered to roast them and so I decided that I would just leave them as is and it would have to do. And it did.
The main star of this is the cucumber dill yogurt anyway so I think it ended up working out that they weren’t roasted. It ended up being a quick lunch to throw together while still feeling like it was a little fancier than your standard sandwich.
The yogurt is tangy and the cucumber and dill adds a ton of freshness and brightness which goes along perfectly with the crunch of fresh veggies.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Makes 4 servings
10 oz plain greek yogurt
1 cup cucumber, finely diced
2 tbsp fresh dill, finely chopped
2 cloves garlic, chopped
1 15 oz can chickpeas, drained and rinsed
salt to taste
-In a medium bowl mix together the yogurt, dill, cucumber, and garlic. When it’s all combined add in the chickpeas and mix together. Add salt to taste.
-Spoon some of the chickpea mixture into a pita and top off with veggies of your choice and serve.