1 15oz can chick peas drained
1 tsp Dry dill weed
1/2 Tsp Paprika
1/2 English cucumber finely diced
1 1/2 cup Greek yogurt
3 tbsp fresh dill chopped
2 garlic cloves minced
2 Roma tomatoes diced fine
2 tbsp fresh basil chopped
First you’ll need to open and drain the chick peas. Pat dry with paper towel and place into a baking sheet. Sprinkle with salt, dry dill and paprika. Place into a preheated oven at 425 and roast for 8-12 minutes until they become a little crispy.
In a blender or food processor add in yogurt, dill and garlic and pulse until creamy then add in the diced cucumber. Add a little salt to taste and for a little extra zing you can add a dash of lemon juice.
Dice tomatoes and chop basil and drizzle with a little olive oil and a few sprinkles of salt. Mix and let sit for a few minutes.
To assemble open pita pocket and stuff the bottom with spinach. Add a little of the cucumber sauce then top with the chickpeas then tomatoes and the. With the cucumber sauce again. Top with fresh dill for garnish and enjoy!!!