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Cucumber Chickpea Pita Pockets

Cucumber Chickpea Pita Pockets for a Fresh Vegan Delight

Cucumber Chickpea Pita Pockets are a quick, healthy vegan delight packed with fresh vegetables and chickpeas, perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 4 pockets
Course: Lunch
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chickpea Salad
  • 1 can Chickpeas Rinsed and drained
  • 1 medium English Cucumber Chopped
  • 1/2 medium Red Onion Chopped
  • 1 stalk Celery Chopped
  • 1/4 cup Fresh Parsley Chopped
  • 1/4 cup Fresh Dill Chopped
For the Dressing
  • 1/4 cup Tahini
  • 2 tablespoons Fresh Lemon Juice
  • 1 clove Garlic Minced
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
For the Pita
  • 4 pieces Pita Bread

Equipment

  • Mixing bowl
  • fork or potato masher
  • Skillet
  • whisk

Method
 

Directions
  1. Start by rinsing and draining one can of chickpeas under cold water.
  2. Using a fork or potato masher, gently mash half of the chickpeas.
  3. Chop the English cucumber, red onion, celery, parsley, and dill, and add them to the mashed chickpeas.
  4. In a separate bowl, whisk together tahini, fresh lemon juice, minced garlic, and sea salt.
  5. Pour about three-quarters of the dressing over the chickpea mixture and toss gently.
  6. Warm the pita bread slightly, cut each pita in half, and fill them generously with the chickpea salad.

Nutrition

Serving: 1pocketCalories: 250kcalCarbohydrates: 36gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 450mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Assemble pita pockets just before serving for the best texture. Store salad and dressing separately if pre-prepping.

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