This is a pita recipe with a sauce of techina (that's what they say in the Middle East for tahini or tahini) and chickpeas. A vegan pita bread recipe with an Israeli, Lebanese or Syrian edge. The oven-baked chickpeas fill the pita bread nicely with just the right flavors and textures. An easy vegan recipe that keeps you vegan when you use our vegan pesto di pomodori. You put the chickpeas in the oven, meanwhile make the sauce and cut the vegetables, bake the pita, and voilà: Middle Eastern pita breads that make you happy!
LunchBread and sandwich2 pita bread15 minutes preparation
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.
This is how you make it
Preheat the oven to 225°C.
Mix the chickpeas with the pesto and sprinkle with black pepper. Cover onebaking tray with parchment paper, place the chickpeas on top and roast for 5-10 minutesthe oven.
Crush the garlic and mix all the techina ingredients in a bowl.
Drizzle the pita bread with a little water and bake for 2-3 minutesdone in the oven or in a toaster.
Cut the onion, tomato and cucumber into slices or strips.
Cut open the pitas and spread generously with the techina.
Then top them with a leaf of lettuce, red onion, tomato, chickpeas and cucumber. Drizzle with the techina or red pesto again.