Roasted Chickpeas: Kate's Quicks Bites

Scott Woods, Founder & Executive Director of Streetlight Guild talked with us about the mission of emphasizing historically excluded voices.

Ingredients

• 2  (15 oz.) cans chickpeas 
• 2 tbsp. olive oil 
• 1⁄8 tsp. turmeric 
• 1⁄8 tsp. cinnamon 
• 1⁄4 tsp. ground cumin 
• 1⁄4 tsp. ground coriander seeds 
• 1⁄4 tsp. black pepper 
• 1⁄2 tsp. smoked paprika 
• 1⁄2 tsp. garlic powder 
• 1⁄2 tsp. oregano 
• 1⁄2 tsp. sea salt 
• 1 tsp. Za’atarbBlend seasoning 
• 4 pitas 
• 1⁄4 cup hummus 
• 1 cup petite medley snacking tomatoes 
• 1⁄2 cup kalamata olives 
• 1⁄2 cup fresh parsley 
• 1⁄2 cup feta cheese 
• 1⁄2 red onion 
• 1⁄4 cup tzatziki 

Directions

• Drain, rinse and pat dry chickpeas.
• Chop parsley, halve olives, thinly slice onion, quarter tomatoes
• Toast pitas
• Preheat oven to 400°F. Line large baking sheet with parchment paper.
• In large bowl, combine chickpeas, oil, turmeric, cinnamon, cumin, coriander, pepper, smoked paprika, garlic powder, oregano, salt and za’atar.
• Transfer chickpeas to baking sheet; bake 10 minutes. Stir and cook 10 minutes longer.
• Remove from oven and let cool 5 minutes.
• Assemble pitas by layering each evenly with hummus, chickpeas, tomatoes, olives, parsley, feta, onion and tzatziki.
• Serve immediately, refrigerating any leftovers.