Mediterranean Chickpea Pita Pockets
10min
5min
2
380
Chef's Note
For extra flavor, add a dollop of plain Greek yogurt or hummus to your pita pockets. You can also prepare the chickpea filling ahead of time and store it in the refrigerator for up to 3 days - just warm the pitas fresh when you're ready to eat.
Tags
Ingredients
1 15-oz can canned chickpeas
1/2 medium cucumber
1 cup cherry tomatoes
1/4 small red onion
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon dried oregano
2 large whole wheat pita pockets
Instructions
- 1
Drain and rinse 1 can of chickpeas, then place in a medium bowl.
- 2
Dice 1/2 cucumber into small cubes and add to the bowl.
- 3
Halve 1 cup of cherry tomatoes and add to the bowl.
- 4
Finely dice 1/4 small red onion and add to the bowl.
- 5
In a small bowl, whisk together 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon dried oregano.
- 6
Pour the dressing over the chickpea mixture and toss gently to combine.
- 7
Cut the 2 pita pockets in half and warm them in the microwave for 20 seconds or in a toaster oven for 2 minutes.
- 8
Fill each pita half with the chickpea mixture and serve immediately.
Nutrition Information (per serving)
380
15g
58g
12g
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