Ingredients:
- 1 15-ounce can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cinnamon
For the garlic dill sauce:
- 1/4 cup hummus
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- 3 cloves garlic, minced
- 2-3 tablespoons water or unsweetened almond milk
- Sea salt to taste (optional)
To assemble the sandwiches:
- 4 pita breads, warmed
- Hummus
- Persian cucumbers, thinly sliced
- Cherry tomatoes, quartered
- Pickled onions or thinly sliced red onion
- Fresh mint
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Instructions:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine the chickpeas, olive oil, cumin, garlic powder, salt, pepper, paprika, coriander, and cinnamon. Toss to coat.
- Spread the chickpeas in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the chickpeas are golden brown and crispy.
- While the chickpeas are roasting, make the garlic dill sauce. In a food processor, combine the hummus, lemon juice, dill, garlic, and water or almond milk. Process until smooth. Season with salt to taste, if desired.
- To assemble the sandwiches, spread hummus on the pita breads. Top with chickpeas, Persian cucumbers, cherry tomatoes, pickled onions or red onion, and fresh mint. Drizzle with the garlic dill sauce and roll up.
- Serve immediately.
Tips:
- For extra flavor, marinate the chickpeas in the spice blend for at least 30 minutes before roasting.
- If you don't have a food processor, you can make the garlic dill sauce by hand. Simply whisk together all of the ingredients until smooth.
- Get creative with your toppings! Try adding other vegetables like roasted eggplant, roasted red peppers, or tabbouleh.
- Serve the sandwiches with a side of french fries, sweet potato fries, or salad.
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