Of all the different types of cuisine that I love, Greek food may be my absolute favorite. It could have something to do with the fact that I have always been somewhat convinced that I am part Greek (my parents have assured me that I am not). However I share the dark hair, big personality, and love for food that all Greek people seem to possess. I could also easily picture myself dancing around in a circle as they seem to do at weddings, and eating olives, pita bread, and humus all day long. I look forward to the day when I can go eat my way through that beautiful country (and maybe crash a wedding).
These unresolved identity issues aside, I love the use of fresh flavors like tomato, cucumber, lemon, red onion, dill, and basil. When I think of Greek food I think of bright colors and bold flavors, but with a marked simplicity. I believe it is this simplicity that makes the natural flavors of the produce really stand out. I love when I make a meal, and I can taste each and every ingredient that was used.
This love of Greek food inspired me to make a vegan pita recipe with tzaziki sauce. I serve it with my tomato and cucumber salad, which incidentally, makes a fantastic topping for the pita. The first time I made this recipe, I made it for a girls night on the patio, and we drank a crisp rosé with it; it was simply delightful!
This vegan pita with tzaziki sauce is the Greek food fix you have been looking for! It has bold flavors, is nutritious, and will leave you full and satisfied.
- 2 14 oz. Cans Garbanzo Beans (aka chickpeas) Rinsed, and Drained
- 1 1/2 Tbsp Greek Seasoning
- 6 Whole Wheat Pitas
- 1 c. Romaine Lettuce Chopped
- 1 c. Raw Cashews Soaked For at Least 2 Hours
- 1 Cucumber Peeled and Seeded
- 3/4 c. Fresh Lemon Juice
- 1 Tbsp Dill
- 2 Garlic Cloves
- 1 tsp. Salt
- 1/8 tsp. Black Pepper
- 1/4 c. Water
- 2 Large Cucumber Peeled, Seeded
- 1 Medium Red Onion Sliced
- 5 Medium Size, Vine Ripened Tomatoes
- 2 Tbsp Fresh Basil Julienned
- 1/3 c. Red Wine Vinegar
- 1 Tbsp Sugar
- 1 tsp Salt
- 1/4 tsp Red Pepper Flakes
Preheat oven to 400 degrees.
Line a plate with paper towels and pour rinsed and drained chickpeas on top of paper towels. Place another paper towel on top and roll the beans around until they are very dry.
Pour dry chickpeas into a medium size bowl, and pour Greek seasoning blend on top. *I have used a few different types of seasoning before, Cavender's is especially salty, so you may reduce the amount of seasoning a little bit to avoid over salting. I have tried making my own seasoning blend before, but it calls for a number of spices you may or may not have on hand. I like this option however, because you can control the salt. You want the chickpeas to have a good amount of seasoning on each, but not completely coated.
Line a cookie sheet with parchment paper, spread the seasoned chickpeas out evenly. Bake for 25-30 minutes. You want the beans to have a bite to them, but you don't want them crispy.
Combine soaked cashews, cucumber, lemon juice, water, garlic, salt, pepper and dill in a blender. If the mixture is too dry, add more water 1 tbsp at a time until it has a smooth and creamy texture.
Peel cucumbers, remove seeds, cut the whole cucumber into quarters, and slice 1/2 thick pieces from each quarter.
Quarter the red onion and cut into thin slices.
Combine cucumbers, and red onions in a medium size bowl. Add vinegar, sugar, salt, and red pepper flakes. Mix to combine. Let marinate at room temperature for at least 1 hour.
Cut the tomatoes in half, and remove seeds by scooping them out with a large spoon. Cut seeded tomatoes into 1/2 thick slices.
Once ready to serve, add tomatoes, and fresh basil. Stir to combine.
To serve pitas, add cooked chickpeas, tzaziki sauce, marinated salad, and romaine lettuce to pita bread.
Serve with the marinated salad on the size as well.