I’ve never been a huge mayonnaise person, but when it comes to dips and spreads, sometimes its texture makes for the perfect base. Yogurt is oftentimes a good, healthier substitute, but I try not to eat much dairy these days, so it’s not really an option for me anymore. That’s why when Nasoya offered to send me samples of their vegan mayo, Nayonaise, I was super intrigued and excited to try it out. I mixed it with some fresh lime juice and shredded cucumber to make a tasty sandwich spread inspired by this tzatziki recipe from Cooking Light. It was a seamless dairy swap!
Roasted spiced chickpeas are a snack I’ve been making for over a year now, and when I saw them used in a sandwich, it was a total “duh, why didn’t I think of that?!” moment. These pita sandwiches are delicious! And when I spotted some adorable mini pitas in Whole Foods (you could pretty much miniaturize anything and I would buy it), a new party appetizer dish was born as well.
Makes 4 pita sandwiches.
- 1 can organic chickpeas
- 1 tbsp extra virgin olive oil
- ¼ tsp ground cumin
- ¼ rsp ground coriander
- ¼ tsp ground ginger
- ¼ tsp paprika
- ½ tsp salt
- ½ cup Nayonaise
- Juice from 1 lime
- 1 cucumber
- 4 cups arugula
- 2 medium tomatoes, cut into slices
- 4 whole wheat pitas
- My roasted spiced chickpea recipe can be found HERE.
- While the chickpeas are in the oven, peel, de-seed and shred the cucumber. Mix it with the Nayonaise and lime juice and set aside.
- Wrap the pitas in tin foil and place in the oven with the chickpeas for the last 7-10 minutes (or until the bread reaches desired amount of toastedness…just pretend toastedness is a word).
- Arrange your pita sandwiches with 2 tbsp of the lime spread, a handful of arugula, a couple tomato slices and some roasted spiced chickpeas. Enjoy!
—Calories from Fat: 132
Total Fat: 14g
—Saturated Fat: 1.5g
—Dietary Fiber: 4g