Griechische Kichererbsen-Pita mit Tzatziki

Zubereitung

1. Toss the chickpeas with oregano, smoked paprika and salt and air-fry at 200 °C (400 °F) for 8 minutes.
2. Grate half the cucumber, squeeze it dry and stir it into the Greek yogurt with garlic, lemon and salt to make tzatziki; dice the rest.
3. Warm the pita and spread it with the tzatziki.
4. Fill with the crispy chickpeas, diced cucumber and crumbled feta and fold it over.