Herby Smashed Chicken & Chickpea Salad Stuffed Pita
A refreshing Mediterranean-inspired meal featuring tender smashed chicken mixed with creamy chickpeas, crisp veggies, herbs, and a light lemon-garlic dressing. All stuffed inside soft, warm pita pockets — perfect for lunch, dinner, or a healthy on-the-go meal.
⏱ Time
Prep: 15 minutes
Cook: 12–15 minutes
Total: 30 minutes
Ingredients
For the Herby Smashed Chicken
2 small chicken breasts (boneless)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp dried oregano
½ tsp dried thyme
½ tsp paprika (optional; skip if you want non-spicy)
For the Chickpea Salad
1 can (400g) chickpeas, rinsed & drained
1 small cucumber, finely diced
½ cup cherry tomatoes, chopped
¼ cup red onion, finely chopped
¼ cup parsley, chopped
2 tbsp mint, chopped
2 tbsp olives, sliced (optional)
¼ cup feta cheese, crumbled
For the Dressing
3 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, minced
½ tsp salt
½ tsp black pepper
1 tsp honey (optional for sweetness)
For Serving
3–4 pita pockets
Lettuce or spinach leaves
Extra feta or herbs for topping
Instructions
1. Smash & Cook the Chicken
1. Place the chicken breasts between parchment and lightly pound them until evenly thin (not too thin).
2. Rub with olive oil, salt, pepper, garlic powder, oregano, thyme and paprika (if using).
3. Heat a nonstick pan over medium-high.
4. Cook chicken 4–5 minutes per side until golden and cooked through.
5. Let it rest 3 minutes, then slice or shred.
2. Make the salad
1. Add chickpeas, cucumber, tomatoes, onion, parsley, mint and olives into a bowl.
2. Add feta over the top.
3. In a small bowl whisk all dressing ingredients.
4. Pour dressing over salad and toss gently.
3. Assemble the Stuffed Pita
1. Warm pita in a pan or microwave for a few seconds.
2. Open each pita pocket and add a layer of lettuce/spinach.
3. Add a spoonful of chickpea salad.
4. Add slices of the herby smashed chicken.
5. Finish with extra feta, herbs or a drizzle of olive oil.
✨ Notes
You can use rotisserie chicken to save time.
Replace feta with yogurt for a lighter flavor.
Add avocado for creaminess.
Great for meal prep — keeps well for 2 days.
Tips
Always add dressing at the end to keep pita from getting soggy.
Smash chicken evenly so it cooks faster and more tender.
Add hummus inside pita for extra creaminess.
❓ Frequently Asked Questions FAQ
Q: Can I make it vegetarian?
Yes — skip the chicken and add roasted cauliflower or more chickpeas.
Q: Can I use whole wheat pita?
Yes, any soft pita works.
Q: Does it stay good in the fridge?
Chickpea salad lasts 2 days; assemble pitas fresh.
Nutrition information
Calories: 380–420
Protein: 28g
Carbs: 40g
Fat: 15–18g
Fiber: 8g