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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.