Ingredients

The following ingredients have 4 Servings
  • 2 cans (15.5 oz; 439g EACH) chickpeas/garbanzo beans
  • 3 tablespoons olive oil
  • 2 teaspoons garam masala
  • 1 teaspoon each: paprika, ground ginger, chili powder, turmeric, salt, cumin
  • Optional: 1/2 teaspoon white sugar
  • 1/4 cup (9g) fresh cilantro
  • 1/4 cup (7g) fresh mint
  • 1/2 cup (112g) good mayo
  • 1-2 large limes ((2-1/2 tbsp juice; 1/2 teaspoon zest))
  • 1 teaspoon minced garlic
  • 1 tablespoon each: olive oil, diced jalapeño
  • 4 pitas or naan
  • 1 head green leaf lettuce, 1 avocado, red onion, cherry tomatoes, cucumber

Instruction

  • HEADS-UP: Turmeric can dye surfaces and sheet pans, so be careful/aware using this spice. To avoid the coloring on sheet pan, line pan with parchment paper. We haven't had a problem with it dying our air fryer, but it could happen.
  • PREP: See Note 2 for air frying directions; otherwise, preheat the oven to 400 degrees F (200 C). Drain and rinse chickpeas and then dry in a salad spinner or with paper towels (wet chickpeas won't roast as nicely). Generously grease a sheet pan (I use a 15x21-inch pan) with cooking spray.
  • CHICKPEAS: Add chickpeas to the prepared sheet pan. Drizzle on oil, add all the seasonings (and sugar if using). With your hands, toss everything until well coated (there are a lot of spices -- this is intended); spread the chickpeas out in an even layer (not overlapping) on the tray. Roast for 18-22 minutes, shaking the tray at the halfway mark. (We like them best at 20 minutes.) Roast until they're crisp, but not hard. Remove and set aside.
  • SAUCE: Meanwhile, add the sauce ingredients to a small food processor or blender. Season to taste with salt, I add a heaping 1/4 teaspoon. Blend until smooth and then transfer to a covered container and refrigerate until ready to use.
  • ASSEMBLY: Char 4 pitas/naans (optional -- see note 3). Chop the lettuce and add to a large bowl. Toss with about 1/3 cup of the sauce until well coated. Divide saucy lettuce between the 4 charred pitas and top each pita with 1/4th of the chickpeas. Add any veggies you'd like (Note 1) on top. Drizzle some more sauce on everything and enjoy promptly! These are messy and the chickpeas fall out -- so serve with a fork to help scoop what falls out back into the pitas!