Pita techina with oven-baked chickpeas

Vegan
Mediterranean
LunchBread and sandwich2 pita bread15 minutes preparation
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This is what you need

For the chickpeas:
Chickpeas (in a jar)200 g
Pesto di pomodori2 tbsp
Black pepperto taste
For the techina:
Garlic1 clove
Tahin3 tbsp
Lemon juice1,5 tbsp
Oat drink6 tbsp
Pepper and saltto taste
For the base:Pita bread whole wheat2
Roman lettuce2-4 leafs
Red onion1 small
Tomato1
Cucumber1/4

Kitchenware

Oven

This is how you make it

  1. Preheat the oven to 225°C.
  2. 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.
  3. Crush the garlic and mix all the techina ingredients in a bowl.
  4. Drizzle the pita bread with a little water and bake for 2-3 minutesdone in the oven or in a toaster.
  5. Cut the onion, tomato and cucumber into slices or strips.
  6. Cut open the pitas and spread generously with the techina.
  7. Then top them with a leaf of lettuce, red onion, tomato, chickpeas and cucumber. Drizzle with the techina or red pesto again.