Crispy Pitta Chickpeas – A Mediterranean Twist on Easy Recipes
Crispy chickpeas and pitta chips come together in this flavorful, plant-based Mediterranean-style dish.
Servings: 2 servings
Ingredients
- 1 x 400g can chickpeas, drained and rinsed
- 1½ tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp smoked paprika
- Salt and freshly ground black pepper
- 1 wholewheat pitta bread, cut into small pieces
- ½ lemon, juice only
- Handful of flat-leaf parsley, roughly chopped
- 50g Greek yogurt or plant-based alternative (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the chickpeas on a baking sheet and drizzle with 1 tbsp of olive oil.
- Sprinkle with cumin, coriander, paprika, salt, and pepper, then toss to coat evenly.
- Add the chopped pitta to the baking sheet, drizzle with ½ tbsp olive oil, and mix together.
- Bake for 25–30 minutes, stirring halfway, until the chickpeas are crisp and the pitta is golden brown.
- Squeeze lemon juice over the mixture and toss with parsley.
- Serve warm with a dollop of yogurt, if using.