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Cucumber Chickpea Pita Pockets Recipe

Cucumber Chickpea Pita Pockets Recipe
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★★★★★

5.1 from 6 reviews

These Cucumber Chickpea Pita Pockets are a refreshing and nutritious Mediterranean-inspired meal perfect for a light lunch or dinner. Combining creamy tahini-dressed chickpeas with crunchy cucumber, fresh herbs, and vibrant flavors, these pita pockets offer a delightful balance of textures and tastes that are both satisfying and healthy.

Ingredients

Scale

Chickpea Salad Filling:

  • 2 cans (15-ounce 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

Lemon Tahini Dressing:

  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 large garlic clove, minced
  • 2–4 tablespoons ice-cold water
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Assembly:

  • 4–6 large pita breads (whole wheat or white)

Instructions

  1. Prepare the Chickpeas: Open and thoroughly rinse the cans of chickpeas under cold water for at least 30 seconds to remove excess sodium and canning liquid. Drain well and transfer to a large mixing bowl.
  2. Mash for Texture: Gently mash about half of the chickpeas using a potato masher or fork, creating a mix of mashed and whole chickpeas to provide creaminess and bite.
  3. Add the Fresh Vegetables and Herbs: Add the finely diced cucumber, chopped red onion, diced celery, parsley, and dill to the chickpeas. Stir gently to combine, ensuring an even distribution of vegetables and herbs.
  4. Prepare the Lemon Tahini Dressing: In a separate bowl, whisk together tahini, lemon juice, and minced garlic. Gradually add ice-cold water one tablespoon at a time while continuously whisking until the dressing becomes smooth, light, and pourable. Season with sea salt and black pepper to taste.
  5. Combine the Salad and Dressing: Pour about three-quarters of the dressing over the chickpea mixture and fold gently to coat evenly. Add more dressing as needed to reach a creamy but not soggy consistency. Reserve the leftover dressing for serving.
  6. Prepare the Pitas and Assemble: Warm the pita breads slightly for pliability. Cut each pita in half and gently open each pocket. Stuff generously with the chickpea salad, and optionally drizzle some reserved dressing inside before serving.

Notes

  • Rinsing canned chickpeas reduces sodium and improves flavor.
  • Do not mash all chickpeas to maintain texture contrast.
  • Use freshly squeezed lemon juice for the best dressing taste.
  • Adjust garlic and lemon juice in the dressing to suit your preference.
  • Warm pitas gently to avoid tearing during stuffing.
  • Leftover dressing can be refrigerated and used within 3 days.

Nutrition

Keywords: cucumber chickpea pita pockets, vegetarian pita pockets, tahini chickpea salad, Mediterranean pita recipe, healthy pita pockets

Find it online: https://thehungrymason.com/cucumber-chickpea-pita-pockets-recipe/