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Dairy
Easy
50 Minutes
Diets 
Yogurt is probably the most boring breakfast on the planet. But with some savory ingredients, it makes a great packable lunch. Buy small containers or portion out servings from a larger container. I prefer 2% plain Greek yogurt. Skip anything with added thickeners. The pita chips make great dippers – double or triple the recipe!
1 whole wheat pita
1 tablespoon za’atar
1 cup canned chickpeas, such as Glicks
1 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon Pereg Cumin
8 ounces plain Greek yogurt
1 small cucumber
1 teaspoon dried mint
salt
pepper
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Split pita in half and cut into wedges. Spray with cooking spray and sprinkle with za’atar. Bake at 400 degrees Fahrenheit until crispy. Depending on the size of the pita, this will take seven to 10 minutes.
Grease a nine- x 13-inch tray. Toss chickpeas with olive oil, cumin, smoked paprika, salt, and pepper and transfer to baking tray. Bake at 400 degrees Fahrenheit for about 30 minutes.
Grate cucumber and mix into yogurt. Add in mint, salt, and pepper.
Top yogurt mixture with chickpeas.
Photography by Rivka Braverman
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