• ½ cup thinly sliced red onion
  • 2 tablespoons fresh lemon juice, plus more as needed
  • ½ teaspoon fine sea salt, plus more as needed
  • ½ teaspoon ground cumin
  •  Pinch of granulated sugar
  • ¼ cup tahini
  • 1 fat garlic clove, grated
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup diced cucumber
  • ½ cup halved cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 2 pitas with pockets, halved through the equator
  • 10 ounces cooked turkey, shredded or thinly sliced (about 2 1/2 cups)
  • ½ cup cilantro leaves and tender stems
  • ½ cup mint leaves and tender stems
  •  Hot sauce, such as zhug or Tabasco (optional)
Pickle the onionsIn a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.

 

Make the techina sauce

Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.

 

Add chickpeas and veg

Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.

 

Assemble the pitas

In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.