Hot Chickpea Pitas in 25 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the dried chickpeas onto a parchment-lined baking sheet.
3. Drizzle with olive oil and toss with paprika, cumin, garlic powder, salt, and pepper until evenly coated.
4. Roast for 20 minutes, shaking the pan halfway through, until the chickpeas are mahogany-colored and have a shattering crust.
5. In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic.
6. Stir in the chopped parsley until the sauce is velvety and well-combined.
7. Warm the pita breads in a dry pan for 30 seconds per side until pliable.
8. Slice the pitas open to create pockets.
9. Spread a generous dollop of the zesty sauce inside each pita.
10. Stuff with the hot chickpeas, followed by the shredded cabbage, cucumbers, and tomatoes.