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–+ servings

Cucumber Chickpea Pita Pockets

A delightful blend of flavors and textures, perfect for warm weather, offering a nutritious and satisfying meal option.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 cans (15-ounce each) chickpeas Rinse and drain well.
  • 1 large English cucumber Provides a crisp crunch.
  • 1/2 cup finely chopped red onion Lends a sharp, zesty bite.
  • 1/2 cup chopped fresh parsley Adds a bright, clean flavor.
  • 1/4 cup chopped fresh dill Provides a unique, slightly tangy flavor.
  • 2 stalks celery Finely diced for extra crunch.
  • 1/2 cup tahini Key for the dressing's rich flavor.
  • 1/4 cup fresh lemon juice Use freshly squeezed for best flavor.
  • 1 large garlic clove Minced for depth of flavor.
  • 2-4 tablespoons ice-cold water Helps emulsify the dressing.
  • 1/2 teaspoon sea salt Enhances flavors.
  • 1/4 teaspoon black pepper For a touch of spice.
  • 4-6 large pita breads Choose soft, fresh pitas with pockets.

Method
 

  1. Open cans of chickpeas, rinse under cold water, and drain well.
  2. Mash half of the chickpeas in a bowl, leaving the other half whole.
  3. Add diced cucumber, red onion, celery, parsley, and dill to the chickpeas and stir.
  4. Combine tahini, lemon juice, and garlic in a bowl, adding ice-cold water until smooth.
  5. Pour dressing over the chickpea mixture and fold until evenly coated.
  6. Warm pitas if desired, cut in half, and fill with the chickpea salad.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 6gSugar: 3g

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