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very easy
Prep Time
5 mins
Total Time
25 mins


Yogurt Sauce
1 cup
plain Greek yogurt
250 ml
Lebanese cucumber, grated
1 tbsp
lemon juice
15 ml
1 tsp
chopped fresh mint
1/4 tsp
small clove garlic, finely chopped
1 19 oz
can chickpeas, rinsed and drained
540 ml
1 1/2 tsp
chili powder
1/2 tsp
1/2 tsp
smoked paprika
1/2 tsp
ground cumin
1 tbsp
olive oil
15 ml
Salt and pepper
pieces pita bread
tomato, cut into 12 half-slices
head Boston lettuce, broken into leaves


Step 1

For yogurt sauce: In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate until ready to serve.

Step 2

For chickpeas: In a non-stick skillet over medium-high heat, warm up the chickpeas and spices in the oil for 5 minutes. Season with salt and pepper. Set aside.

Step 3

For sandwiches: On a work surface, split open the pitas to obtain 8 discs. For each sandwich, slightly overlap 2 discs, and spread with yogurt sauce. Top with one-quarter of the chickpeas and 3 half-slices of tomato. Garnish generously with lettuce leaves.

Step 4

Firmly roll and individually wrap with parchment paper, twisting the ends to seal. Cut in half and serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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