Grilled Veggie Pitas with Chickpeas and Tahini Sauce
- Level: Easy
- Yield: 8 pitas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 267
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 39
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 472
- Total: 25 min
- Active: 25 min
Ingredients
Vegetable oil, for brushing
1 medium lemon, zested and juiced
1/4 cup tahini
1 clove garlic
2 tablespoons water
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon pure maple syrup
1 teaspoon ground cumin
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1 medium eggplant (about 1 pound), sliced lengthwise into 1/2-inch thick planks
1 large yellow squash (about 10 ounces), sliced lengthwise into 1/2-inch thick planks
1 medium zucchini (about 6 ounces), sliced lengthwise into 1/2-inch thick planks
One 15-ounce can chickpeas, drained and rinsed
1/4 cup lightly packed finely chopped dill fronds, plus 3 dill sprigs, for garnish
1 tablespoon sesame seeds, toasted or untoasted
8 pitas
1 medium Persian cucumber, thinly sliced into ribbons on a mandoline
2 oregano sprigs, for garnish
Directions
- Preheat a grill on medium heat to 400 degrees F. Alternatively, preheat a two-burner grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
- Meanwhile, make the sauce: In a small food processor, combine the lemon zest and juice, tahini, garlic, water, olive oil, maple syrup, cumin, turmeric, 1 teaspoon salt and 1/4 teaspoon pepper. Process until smooth. Taste for seasoning. Set aside.
- Drizzle both sides of the eggplant, yellow squash and zucchini with olive oil and sprinkle with salt and pepper. Grill each side until tender and charred, 3 to 4 minutes. Remove and let cool slightly, then cut into 1/2-inch cubes. Transfer to a large bowl; add the chickpeas, chopped dill, sesame seeds and a sprinkle of salt and pepper. Toss together.
- When ready to serve, lightly grill both sides of each pita. Gently fold the pitas in half, keeping them intact, and fill with the vegetable mixture. Top each pita with 1 to 2 cucumber ribbons, a liberal drizzle of the sauce and a few dill fronds and oregano leaves. Serve warm or at room temperature.