20 minutes
Cook Time
5 minutes
Cooking Level


  • Pizzas:
  • 1 Pure Flavor® Long English Cucumber
  • 4 mini pitas
  • 1 dry pint Pure Flavor® Juno Bites® Red Grape Tomatoes
  • Chickpea Spread:
  • 1 cup canned chickpeas
  • ¼ cup fresh parsley, with stems removed
  • 2 tsp olive oil (or more for desired consistency)
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ¼ tsp granulated garlic
  • ¼ tsp red pepper flakes
  • ⅛ tsp fine grain sea salt
  • 1 pinch black pepper
  • Yogurt Sauce:
  • ½ cup plain Greek yogurt
  • 3-4 tbsp lemon juice
  • 1 tbsp olive oil
  • ¼ tsp dried dill weed
  • ⅛ tsp fine grain sea salt
  • ⅛ tsp black pepper


Step 1

Place the chickpeas, cumin, coriander, garlic, salt, pepper, red pepper flakes and parsley in a food processor and pulse 3 to 4 times to combine. Scrape down the sides and drizzle olive oil over mixture, process until well combined with small chunks remaining. If you want a smoother spread, add 1 to 2 teaspoons more olive oil and process to desired consistency.

Step 2

Preheat oven to 425º F. Lightly rub olive oil on the bottoms of the mini pitas. Place pitas oiled side up on a cookie sheet and bake for 5 to 6 minutes until lightly browned and crispy.

Step 3

While pitas cook, prepare the yogurt sauce. In a small bowl, whisk together yogurt, sea salt, pepper, dill weed and olive oil. Whisk in lemon juice a tablespoon at a time until desired consistency is achieved. Season with more salt and pepper to taste.

Step 4

Spiralize cucumbers on the noodle setting and slice tomatoes into quarters.

Step 5

Spread chickpea mixture onto each pita. Top with cucumbers and tomatoes. Drizzle with yogurt sauce and enjoy!

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