1 can (19 oz/540 ml) chickpeas, rinsed and drained
1 1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp ground cumin
1 tbsp (15 ml) olive oil
Salt and pepper
4 pita bread
1 tomato, cut into 12 half-slices
1 Boston lettuce, broken into leaves
In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate until ready to serve.
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.
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.
Firmly roll and individually wrap with parchment paper, twisting the ends to seal. Cut in half and serve.