Ingredients
- 225g feta cheese
- 170g Greek-style yogurt
- 2tbs lemon juice
- 1 clove garlic, chopped
- 1tbs olive oil
- 2tbs finely chopped dill, and extra to serve
- 2tbs olive oil
- 1 tin cooked chickpeas
- ½tsp ground cumin
- ½tsp smoked sweet paprika
- ½tsp dried oregano
- Salt
- Black pepper
- 4-8 warm pittas
- 2 tomatoes, sliced
- ½ cucumber, sliced
- 1 small red onion, finely sliced
- Lemon wedges, to serve
1 First make the whipped feta. Place the feta, yogurt, lemon juice, garlic and dill into a food processor. Season with black pepper. It won’t need salt thanks to the feta. Blitz until smooth, then add a tablespoon of olive oil and blitz again until smooth and creamy. Set aside.
2 Drain the chickpeas and dry them well on a tea towel.
3 Heat the two tablespoons of oil in a large pan over a medium heat. Add the chickpeas and cook for eight minutes.
4 Add the spices and season with salt and pepper. Toss to coat evenly. Cook for another minute or two, stirring all the time so they don’t burn.
5 Spread a spoonful of the whipped feta on to each warm pitta bread, then top with the chickpeas and vegetables.
