Pita Pockets with Lemon Chickpea Salad
Soft pita pockets stuffed with a zesty chickpea salad made from lemon, herbs, and crunchy veggies. It’s light, protein-rich, and perfect for a quick lunch, picnic, or meal prep.
Prep: 10 minutes
Chill (optional): 15 minutes
Total: 10–25 minutes
Servings: 3–4
Ingredients
For the Lemon Chickpea Salad:
1 can (400 g) chickpeas, drained & rinsed
1 small cucumber, diced
1 red bell pepper, diced
¼ red onion, finely chopped
2 tbsp fresh parsley or cilantro, chopped
2 tbsp olive oil
Juice & zest of 1 lemon
½ tsp ground cumin
Salt & black pepper, to taste
For serving:
3 pita breads (cut in half to make 6 pockets)
½ cup baby spinach or arugula
½ cup crumbled feta
2 tbsp Greek yogurt or hummus
Instructions
Make the chickpea salad
In a bowl, mash half the chickpeas lightly with a fork for texture.
Add cucumber, bell pepper, onion, parsley, olive oil, lemon juice, zest, cumin, salt, and pepper. Toss well.
Prepare pita pockets
Warm pitas slightly (to make them softer).
Cut each in half to form pockets. Spread a little Greek yogurt or hummus inside each pocket.
Assemble
Stuff with baby spinach/arugula.
Spoon in generous amounts of lemon chickpea salad.
Top with crumbled feta if using.
Serve
Enjoy fresh, or wrap in parchment for a portable lunch.
Notes & Tips
Add avocado or olives for extra richness.
Use whole wheat pitas for more fiber.
Make ahead: chickpea salad keeps 2–3 days in the fridge. Assemble pitas just before serving.
Frequently Asked Questions
Q: Can I make this vegan?
Yes — skip feta or use vegan feta, and swap Greek yogurt for hummus.
Q: Can I add protein?
Yes — grilled chicken or falafel work beautifully inside.
Q: Can I use other beans?
Yes — white beans or lentils also taste great with the lemon-herb mix.
Nutritional Information
Calories: 350
Protein: 13 g
Carbs: 48 g
Fiber: 9 g
Fat: 12 g