1 cup chickpeas, smashed in a bowl with a fork or a [mojito muddlerhttps://amzn.to/2JNXrgA]
4 oz feta cheese
4 teaspoons za'atar
2 tablespoons fresh parsley leaves
Lightly toast the pitas, if you prefer, either on the lowest setting in your toaster oven or at 400F for 2-3 minutes.
Layer all the ingredients onto the pitas: Spread ~2-3 tablespoons Greek yogurt onto each pita. Top each pita with ~5 cucumber slices. Season with salt & pepper, if desired. Add a 1/4 cup smashed chickpeas, 1-1.5 oz feta cheese to each pita. Sprinkle with 1 teaspoon za'atar and fresh parsley leaves. Serve immediately: eat the pitas whole or slice into quarters.
View the recipe instructions at Babaganosh
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