These pitas are stuffed to the brim with a powerful fusion of Middle Eastern and Asian flavors. Hot and crispy roasted chickpeas are the star and a creamy miso tahini sauce brings everything together.
Course: Main Course
Keyword: Chickpea pitas with tahini
115 ounce can chickpeas, drained, rinsed, and thoroughly patted dry
¼teaspooncoarse Kosher salt
¼teaspoonfreshly cracked black pepper
Miso Tahini Sauce:
2tablespoonswhite miso paste
¼cupseasoned rice vinegar
Whole wheat pita breadslice the rounds into halves
For the chickpeas:
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
Drain and rinse the chickpeas before placing them on paper towels to dry them completely. Add them to the lined baking sheet. Drizzle with harissa, olive oil, salt and pepper. Toss to coat them thoroughly.
Roast the chickpeas for 20-30 minutes, tossing them halfway through with a spatula to ensure even browning. Remove from oven when they are golden and crisp.
For the sauce:
While the chickpeas roast, combine all ingredients for the sauce in a small bowl. Whisk thoroughly to combine. The sauce will be thick and should be slightly thinner than the consistency of peanut butter.
Slightly warm the pita bread halves in the microwave or wrapped in foil in your oven for the last 5 minutes that the chickpeas roast. Spread both sides of a pita half with the Miso Tahini sauce. Fill the pita with ? cup of the hot roasted chickpeas, grated carrots, and baby spinach. Enjoy warm!
Leftover chickpeas will loose their crispiness as they cool. Simply store in an airtight container in the refrigerator and reheat at 350 degrees F for 8 minutes to crisp them up again. Leftover Miso Tahini sauce will keep in your refrigerator for up to 6 weeks.