#greektzatziki #chickpeagyro #teniaweed
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Ingredients: Fage Yogurt 17.6 oz container (large container)
2 Large or 3 to 4 small cloves of garlic
1 large cucumber
2 Tablespoons extra virgin Olive oil
1/4 Teaspoon Salt
1 Tablespoon fresh lemon juice (1 Tablespoon of white vinegar can be substituted)
1 can chickpeas
Tzatziki recipe: peel and grate 1/2 cucumber (remove seeds) drain completely. Squeeze as much liquid from the cucumber as you can (use cheesecloth or even use your hands to get the liquid out). Put 1 and 1/2 cups of Yogurt in bowl. Mince garlic into the yogurt (discard the pieces left in the mincer). Add 1/4 tsp of salt. Add 2 tablespoons extra virgin olive oil. Add 1 tablespoon fresh lemon juice. Mix together. Add drained cucumber and mix again. Drizzle a light amount of olive oil on top.
Preheat oven to 350 degrees.
Drain chickpeas well. Put on a baking sheet. drizzle olive oil on the chick peas and shake the pan to coat. Season chickpeas with spices. Recommended: garlic powder, ancho chili powder, cumin, paprika, turmeric, red pepper flakes, light salt. Any of these spices can be omitted.
You could also add: dill, cajun seasoning, blackened seasoning, etc. Roast for 7 minutes and check to see if they need to be stirred on the baking sheet. After 10 minutes has passed stir and check again in 7 minutes. Add another drizzle of olive oil if it looks dry. After a total of 15 to 20 minutes your chick peas should be ready to remove from the oven. The speed of baking the chickpeas will depend on your oven.
Place your pita bread in the oven and warm (not too long) or you won’t be able to fold the pita.
Slice your tomato, and red onion while the pita warms.
Assemble and eat. Feta cheese is optional. The cheese can be substituted for any cheese that you love.
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