Vegetarian Pita with Spiced Chickpeas
and Cabbage Slaw

By Galen

Tzatziki Sauce:

• 1 cup non-fat plain Greek Yogurt
• 2 tbsp Flavor Pourfection’s Organic Red Wine Vinegar
• 1/3 cup peeled, shredded cucumber
• 1 clove of garlic, minced
• 2 tsp paprika
• 1 tsp cumin
• 1 tbsp dry dill
• Juice from 1/2 lemon

Chickpeas:

• 1 16 oz can of chickpeas, drained and rinsed
• 2 lump-tbsp of Tahini
• 2 tbsp Flavor Pourfection’s Premium Extra Virgin Olive Oil
• 1 clove of garlic, minced
• 1/3 cup of de-stemmed and chopped flat leaf parsley
• 1 tsp dry thyme
• 1 tbsp Paprika
• 1 tablespoon Cumin
• 1 tsp red pepper flakes

Cabbage Slaw:

• 3 cups thinly chopped red cabbage
• 4 tbsp Flavor Pourfection’s Organic Red Wine Vinegar
• 1 tbsp Flavor Pourfection’s Premium Extra Virgin Olive Oil
• 1/4 cup rough-chopped Green onion
• 1/3 cup Spring Gap Mountain Creamery Farmhouse Feta
• Kalamata Olive spread (available at Flavor Pourfection)
• 6 pita-flatbreads

Combine cabbage ingredients in mixing bowl.  Salt to taste and place in refrigerator for at least 1 hour.

Combine Tzatziki ingredients together in a mixing bowl.  Season to taste with salt and pepper.  Cover and refrigerate for at least 1 hour.

In a small saucepan, combine chickpeas with 3 cups of water and simmer for 10 minutes.  Drain chickpeas and reserve 1/2 cup of chickpeas.  Pour the remaining chickpeas into a mixing bowl.  Mash the reserved chickpeas to a paste and then add to mixing bowl.  Add garlic and spices into the mixture, stirring thoroughly.  Add the olive oil, tahini, parsley.  Set aside.

Brush pitas on each side lightly with olive oil.  Cook each pita 3 second on each side in a skilled heated to medium.

To serve spread olive spread thinly on the pita.  Add slaw and chickpeas on top.  Garnish with tzatziki sauce and a pinch of the feta, crumbled.