4 Serves
74 Mins
Preheat the oven and cut the pita bread into bite-sized squares, then toast them on a baking sheet until golden and crisp.
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FilipinoVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
221 µg / 400 µgCalcium
294 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
675 mg / 1,250 mgPotassium
783 mg / 4,700 mgSodium
775 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
9 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
In a large pot, simmer the chickpeas with water and a pinch of salt until tender, then drain.
In a mixing bowl, whisk together the Greek yogurt, tahini, lemon juice, and minced garlic until smooth.
In a frying pan, heat olive oil and lightly toast the pine nuts until golden brown.
Assemble the dish by layering the toasted pita, warm chickpeas, and yogurt sauce, then top with the toasted pine nuts and a drizzle of olive oil.
16
g7
g68
g
Canadian
Guatemalan