Why This Recipe Works

Mashing the chickpeas lightly broke their skins and allowed them to soak up the flavors of the spices.

Before You Begin

For more heat, serve with extra Asian chili-garlic sauce.

Instructions

Combine yogurt, tahini, and ½ teaspoon salt in small bowl; set aside.

Using potato masher, very coarsely mash chickpeas in medium bowl. Stir chili-garlic sauce, cumin, and remaining ½ teaspoon salt into chickpeas; set aside.

Spread reserved yogurt sauce evenly over 1 side of each pita (use all of it). Divide reserved chickpea mixture, cucumber, pepperoncini, and onion evenly among pitas. Fold pitas in half, wrap tightly in parchment paper, and serve.