INGREDIENTS
- 4 Pita breads
- 2 Cups butter lettuce
- 5-6 Cherry tomatoes, halved
- ½ Cucumber, sliced
- ¼ Red onion, sliced
- POTATOES
- 3 Potatoes, cut into fries
- 1 Tsp paprika
- 1 Tbsp olive oil
- Salt/pepper
- 1 Can chickpeas
- 1 Tsp smoked paprika
- 2 Tsp vegan BBQ sauce (optional)
- ¼ Tsp cinnamon
- Olive oil
- Salt/pepper
- TZATZIKI
- 1 Cup natural/unsweetened coconut yogurt
- 2 Tbsp fresh dill
- 2 Tbsp fresh chives
- 2 Tsp lemon juice
- 1 Tsp olive oil
- 1/2 Tup diced cucumber
- 1 Garlic glove, grated
DIRECTIONS
- Preheat the oven to 180 degrees.
- Scrub potatoes well and cut them into slices and then into fries.
- Coat them in olive oil, paprika and salt/ pepper and spread them on a baking tray lined with parchment paper, making sure they do not
overlap. Bake for 25-30 min. - While the fries are in the oven, start to prepare the smokey chickpeas. Rinse chickpeas with cold water and pat dry with a paper towel. Then place the chickpeas onto a baking tray lined with parchment paper, toss in olive oil, vegan BBQ sauce, smoked paprika and cinnamon. Bake for 10-15 min or until chickpeas are slightly crispy.
- Next prepare the tzatziki with simply combining all the tzatziki ingredients in a small bowl.
- To assemble: Just before serving, warm up pitas in the oven and place pitas onto plates.
- Fill with butter lettuce, tomato, cucumber, red onion, a big spoon of homemade tzatziki, warm spiced chickpeas and potato.
- Wrap bottom in baking paper and tie with a string.
- Enjoy!