Dennis Prescott

Smoked Apple and Sage Tzatziki Wraps on Pita with Grilled Eggplant, Crispy Chickpeas, Tomato, and Cucumber

Makes 6 servings 

Prep time: 15 minutes

Cook time: 40 minutes

Wraps 

1 package Field Roast Smoked Apple & Sage Sausages, halved 

1 large eggplant, cut into ½-inch rounds 

1 English cucumber, sliced 

1 large tomato, sliced 

1 cup olives, pitted 

1 cup Vegan Tzatziki 

3 large flour pitas, halved 

Olive oil 

Sea salt

Crispy Smoked Paprika Chickpeas 

1 X 18-ounce can chickpeas, drained & rinsed 

2 tablespoons olive oil 

2 teaspoons smoked paprika 

Zest of 1 lemon, grated on a micro-plane

Sea salt

1. Pre-heat a grill over medium-heat. Line a small baking sheet with parchment paper. 

2. Place the chickpeas on the prepared baking sheet, then drizzle over the olive oil, sprinkle on the smoked paprika and lemon zest, and season with sea salt. Toss to mix well, then transfer to the preheated grill. Bake, lid-closed and turning halfway through, until the chickpeas are crispy all over, about 20 – 25 minutes. Awesome! 

3. Using a sharp knife & a steady hand, carefully halve the Field Roast Smoked Apple & Sage Sausages down the middle, creating 2 equal halves. Drizzle the eggplant rounds with olive oil and season with sea salt. Grill the sausages and eggplant until golden, slightly crispy, and beautiful charr marks appear. 

4. Serve your grilled sausages and eggplant with those crispy chickpeas, vegan tzatziki, sliced cucumber, tomato, olives, and soft pita bread. Build your pita wraps and enjoy! Delicious!