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Cucumber Chickpea Pita Pockets

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If you’re in search of a quick, healthy, and flavor-packed meal, look no further than these Cucumber Chickpea Pita Pockets! This delightful recipe combines protein-rich chickpeas with refreshing vegetables, all enveloped in soft pita bread. Ideal for busy weeknights or casual family gatherings, these pockets are not only nutritious but also customizable to suit everyone’s tastes. The tangy lemon tahini dressing adds a Mediterranean flair that elevates each bite. Whether enjoyed as a light lunch or dinner, these pita pockets are sure to become a staple in your kitchen.

Ingredients

Scale
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 large English cucumber, finely diced
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 2 celery stalks, finely diced
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 46 large pita breads

Instructions

  1. Rinse and drain the chickpeas well. Transfer them to a large bowl.
  2. Mash half of the chickpeas with a fork or potato masher for texture.
  3. Mix in the cucumber, red onion, celery, parsley, and dill until thoroughly combined.
  4. In a separate bowl, whisk together the tahini, lemon juice, minced garlic, and gradually add cold water until smooth. Season with salt and pepper.
  5. Pour about three-quarters of the dressing over the chickpea mixture and fold gently.
  6. Warm pita breads slightly for pliability. Cut each in half and stuff generously with the chickpea salad mixture.

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