Turkey Pitas With Cucumbers, Chickpeas and Tahini

Turkey Pitas With Cucumbers, Chickpeas and Tahini

These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They’ve got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they’re well worth the 10 extra minutes they take to make.
  • Total:
  • Serves: 4 persons

Ingredients

Instructions

  1. Step 1

    In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
  2. Step 2

    Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
  3. Step 3

    Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
  4. Step 4

    In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.