Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce
Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pita bread chick pea kidney bean filling with tzatziki sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Vegetarian Pita Wraps with chickpea, kidney beans and homemade pesto. Drizzled with yogurt dill sauce and smoked paprika on top, these make an easy dinner!. Easy to make Vegetarian Pita Wraps with chickpea, kidney bean, pesto and topped with a yogurt dill sauce!

Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook pita bread chick pea kidney bean filling with tzatziki sauce using 31 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce:
  1. Get Pita bread:
  2. Get 200 grams wheat flour
  3. Prepare 2 tablespoons flax seeds
  4. Prepare 1/2 teaspoon Salt
  5. Get 3/4 lukewarm water
  6. Make ready 4-5 grams instant dry yeast
  7. Take Filling:
  8. Prepare 1/2 cup boiled chickpeas
  9. Make ready 1/4 cup boiled kidney beans
  10. Make ready 1/4 teaspoon Salt
  11. Make ready 1/2 teaspoon black pepper powder
  12. Prepare 1/4 teaspoon cayenne pepper
  13. Make ready 1/2 lemon Juice
  14. Make ready Salsa:
  15. Get 1 tomato chopped finely
  16. Get 1 onion chopped finely
  17. Get 1 tablespoon coriander leaves chopped
  18. Take 1 capsicum finely chopped
  19. Take 1/2 lemon Juice
  20. Get as per taste Salt
  21. Get as per taste Black Pepper powder
  22. Take Tzatziki sauce:
  23. Prepare 1 cup thick yogurt
  24. Prepare 2 tablespoons finely chopped mint leaves
  25. Get 2 tablespoons finely chopped coriander leaves
  26. Prepare 2 crushed garlic
  27. Get as needed Salt to season
  28. Make ready as needed Black pepper powder to season
  29. Take 1/2 cucumber finely grated
  30. Make ready 1/2 carrot finely grated
  31. Take 5-6 cabbage or lettuce leaves

I like to keep the Greek theme going and serve these Chickpea Gyros with my favorite Mediterranean Couscous Salad. This would be a great picnic lunch to pack up and enjoy at the park! See more ideas about Pitta bread, Filling snacks, Recipes. >>> Warm Pita Bread + These Vegan Pita Fillings: Zaatar Roasted Caulifower, Jerusalem Salad, Easy Tahini Sauce, Walnuts <<< This is the kind of meal you can feel good about. These vegan pita sandwiches are filling enough to satisfy a meat-eating man who worked on his feet all day, so I'm calling that a win.

Steps to make Pita Bread Chick Pea Kidney bean filling with Tzatziki sauce:
  1. Soak kidney beans and chick peas for 6-8 hours. Boil them until soft and mushy.
  2. For Pita, prepare brine by mixing lukewarm water and yeast. Let it froth up for 5-10 minutes.
  3. Roast flax seeds and grind to powder
  4. In a bowl add wheat flour, flaxseed powder, salt and mix well with spoon or fork.
  5. Add the brine and mix into a sticky dough, use some water if required.
  6. Cover and let the dough ferment for a few hours. It took me 2 hours on a sunny morning.
  7. Once the dough is fermented, lightly knead it for 1/2 a minute. Divide it into 4-6 equal parts.
  8. Preheat oven @200C.
  9. Dust with dry flour. Roll out thick discs of 1/4 inch without putting much pressure.
  10. Place the discs on a baking tray. Bake at the same temperature for 8-10 minutes on one side and 3-4 minutes on the other side.
  11. Make filling: Mix kidney beans and chick peas in a bowl, add salt, peppers, lemon juice. Mix well and set aside.
  12. You can also roast on a hot tawa.
  13. Make salsa: Mix all chopped vegetables, lemon juice, salt, pepper and set aside.
  14. Make tzatziki sauce: If your curd is thick, put it in a muslin cloth and hang it for 1 hour or so, the excess water will be drained.
  15. Wash, peel and fine grate cucumber, add 1/8 teaspoon salt and leave for 3-5 minutes. Squeeze the excess liquid and use the flesh.
  16. Finely grate carrot, chop mint and coriander leaves, crush the garlic pods
  17. Take this thick curd or yogurt in a bowl add cucumber flesh, grated carrot, chopped leaves, crushed garlic, salt and pepper. Mix well
  18. Assemble by cutting pita bread into half. Keep cabbage leaves into the packet.
  19. Fill with chick pea and kidney bean filling, then fill with salsa mixture
  20. Serve with generous tablespoons of tzatziki sauce.

We're big fans of these deep-fried chickpea patties. We love ours served in the classic style, stuffed into an envelope of pita bread with all the traditional falafel fixings – sliced cucumbers, chopped lettuce and tomato, and, of course, a big splash of tahini sauce. Often we'll pop in some pickles, too! Just before serving, fill pita bread halves with romaine, bean mixture and tomato. Pitas are pretty much my solution to making salad — any and all types of salad — a quick and satisfying one-handed meal.

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