Mediterranean Chickpea Pita Pockets
15min
30min
4
420
Chef's Note
For a time-saving tip, roast the chickpeas a day ahead and store in an airtight container. The yogurt sauce can also be made in advance and will actually develop more flavor overnight in the refrigerator. Just assemble your pockets when you're ready to eat!
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Ingredients
2 15-oz cans, drained and rinsed chickpeas
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium, juiced and zested lemon
4 large whole wheat pita pockets
1 medium, diced cucumber
1 cup, halved cherry tomatoes
1/2 small, thinly sliced red onion
1/2 cup, crumbled feta cheese
1/4 cup, chopped fresh parsley
1 cup plain Greek yogurt
2 tablespoons tahini
2 tablespoons, chopped (optional) fresh mint leaves
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, toss the drained chickpeas with 1 tablespoon olive oil, cumin, paprika, garlic powder, 1/4 teaspoon salt, and black pepper.
- 3
Spread the seasoned chickpeas on the prepared baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and slightly crispy.
- 4
While chickpeas are roasting, prepare the yogurt sauce by combining 1 cup Greek yogurt, 2 tablespoons tahini, half the lemon juice, remaining 1/4 teaspoon salt, and 1 tablespoon water in a small bowl. Stir until smooth and set aside.
- 5
In another bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, crumbled feta, chopped parsley, and mint if using.
- 6
Add the remaining 1 tablespoon olive oil, the rest of the lemon juice, and lemon zest to the vegetable mixture. Toss gently to combine.
- 7
When chickpeas are done, let them cool for 5 minutes, then add them to the vegetable mixture and gently toss.
- 8
Warm the pita pockets in the oven for 2-3 minutes or in a dry skillet over medium heat for 30 seconds per side.
- 9
Cut the pitas in half to form pockets and spread a generous layer of yogurt sauce inside each pocket.
- 10
Fill each pocket with the chickpea and vegetable mixture, adding extra yogurt sauce on top if desired.
Nutrition Information (per serving)
420
18g
52g
16g
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