What inspired the fusion of authentic Greek flavors and vegan cuisine in this recipe?
If you love Greek food but follow a vegan lifestyle, you may think that you won’t be able to enjoy the rich, flavorful dishes that Greece has to offer. But fear not! This vegan Greek recipe is so delicious that you won’t even miss the meat or the dairy. Plus, it’s easy to make and packed with plant-based protein!
Ingredients:
- 1 can of chickpeas, drained and rinsed
- 2 tablespoons of olive oil
- 1 teaspoon of oregano
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Juice of 1/2 lemon
- 1/2 cup of hummus
- 1/2 cup of diced cucumbers
- 1/4 cup of sliced Kalamata olives
- 2 tablespoons of chopped fresh parsley
- 4 pita breads (you can also use lettuce wraps if you prefer)
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chickpeas, olive oil, oregano, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well to coat the chickpeas evenly.
- Transfer the chickpeas to a baking sheet and roast for 20 minutes or until crispy and golden brown.
- In a small bowl, mix together the hummus and lemon juice.
- Divide the pita breads in half and spread the hummus mixture on each half.
- Top with the roasted chickpeas, diced cucumbers, sliced Kalamata olives, and chopped fresh parsley.
