The Moroccan Pita Sandwich Zwt 9
Discover the vibrant flavors of North Africa with The Moroccan Pita Sandwich ZWT 9, a quick and wholesome recipe perfect for lunch or a light dinner. This dish features crispy, spiced chickpeas seasoned with cumin, coriander, and smoked paprika, tucked into warm, fluffy pita pockets. Paired with a refreshing medley of diced cucumber, juicy tomato, red onion, and fragrant herbs like parsley and mint, every bite bursts with freshness. The creamy yogurt-tahini sauce, infused with zesty lemon and garlic, ties everything together with a tangy finish. Ready in just 25 minutes, this vegetarian delight is as nutritious as it is satisfying. Perfect for fans of Mediterranean and Moroccan cuisine, this recipe offers bold spices, fresh ingredients, and a touch of indulgence in every bite.
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Recipe Information
Ingredients
- 4 pieces Pita bread
- 2 cups Chickpeas (cooked or canned, rinsed and drained)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Red onion (thinly sliced)
- 1 large Tomato (diced)
- 1 medium Cucumber (diced)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh mint (chopped)
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Tahini
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 clove Garlic (minced)
- 1 teaspoon Hot sauce (optional)
Instructions
Heat a skillet over medium heat and add the olive oil.
Add the chickpeas to the skillet and sprinkle with ground cumin, ground coriander, smoked paprika, garlic powder, salt, and black pepper. Stir well to coat the chickpeas in the spices.
Cook the chickpeas for 5-7 minutes, stirring occasionally, until they are golden and slightly crispy. Remove from heat and set aside.
In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and hot sauce (if using) to create the sauce. Adjust seasoning to taste and set aside.
In a separate bowl, combine the diced tomato, cucumber, red onion, parsley, and mint to make the fresh vegetable filling.
Warm the pita bread in a dry skillet or microwave for a few seconds until soft and pliable.
To assemble the sandwich, carefully open each pita bread to form a pocket. Spread a generous spoonful of the yogurt-tahini sauce inside each pita.
Fill the pita with a layer of spiced chickpeas, followed by the fresh vegetable filling.
Drizzle with additional yogurt-tahini sauce, if desired, and serve immediately.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 14.4 g | 52% | |
| Total Sugars | 11.1 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 2684.8 mg | 14915% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
