1 C reduced fat Greek yogurt
3 T tahini
2 t sesame oil
2 T chopped fresh dill, mint, parsley (any combination)
1 t salt
Pinch of sugar
1 can garbanzo beans, drained
2 cloves garlic, minced
1 T grated ginger
2 t cumin
2 t paprika
2 t turmeric
1 t cayenne (more or less or to taste)
2 T olive oil
1 small zucchini, diced in ½” cubes
2 pita rounds, toasted or warmed on grill
Garnish with thinly sliced cucumber, halved cherry tomatoes, thinly sliced pickled red onion, cilantro, or arugula
Prepare the dressing: Combine all ingredients in a small bowl and whisk until well combined. Set aside.
Prepare the filling: Preheat oven to 375 degrees or heat grill to medium.
Place the drained garbanzo beans in a large bowl. Add spices and olive oil and toss to combine. Use a fork or a potato masher to crush the beans slightly, leaving about ¼ of them whole (you are aiming for a chunky, jagged texture.) Add cubed zucchini and toss again and then turn mixture out onto a foil-lined rimmed sheet pan. Taste for salt and pepper.
Roast garbanzo/zucchini mixture for 15-18 minutes until slightly charred and heated through. During the last few minutes of roasting warm pita breads on grill grates or in oven.
Spread reserved sesame yogurt sauce on pita and divide the garbanzo bean mixture between them. Top with sliced cucumber, tomatoes, arugula and red onion. Fold burrito style and wrap in parchment paper or paper toweling for easier eating. Serve any extra sauce alongside.
Serves 2 generously