4 Serves
68 Mins
Preheat your oven and cut the pita bread into bite-sized squares, then spread them on a baking sheet and toast until golden and crisp.
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
107 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
348 mg / 4,700 mgSodium
392 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
In a saucepan, warm the chickpeas with a splash of water and a pinch of salt until heated through.
In a mixing bowl, whisk together the Greek yogurt, tahini, minced garlic, and a squeeze of lemon juice until smooth and creamy.
In a frying pan, heat a small amount of oil and lightly toast the pine nuts until golden brown, being careful not to burn them.
Assemble the dish by placing the toasted pita in a serving dish, topping with the warm chickpeas, pouring the yogurt sauce over everything, and garnishing with the toasted pine nuts.
27
g52
g5
g
Nepali
Japanese