• 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. 

For the Tzaziki Sauce

• 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.

Marinated Tomato, Cucumber, Red Onion Salad

• 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. 

  Enjoy!