Chickpea Feta Pitas
Elevate your lunchtime routine with these vibrant and wholesome Chickpea Feta Pitas! Featuring crispy, spiced chickpeas tossed with aromatic cumin and paprika, this recipe is a flavor-packed vegetarian delight. The creamy Greek yogurt lemon sauce perfectly balances the crunch of fresh cucumbers, sweet grape tomatoes, and zesty red onion, while crumbled feta cheese adds a tangy, savory touch. Wrapped in warm, soft pita bread and garnished with fresh parsley and baby spinach or arugula, these handhelds are as nutritious as they are satisfying. With a quick 25-minute prep and cook time, this Mediterranean-inspired meal is perfect for busy weeknights or meal prepping. A healthy, versatile dish that’s sure to impress!
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Recipe Information
Ingredients
- 1 can (15 ounces) canned chickpeas
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.75 cup feta cheese, crumbled
- 0.5 English cucumber, thinly sliced
- 1 cup grape tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 0.5 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 4 pieces pita bread
- 1 cup baby spinach or arugula
Instructions
Drain and rinse the chickpeas and pat them dry with a clean kitchen towel.
In a skillet, heat the olive oil over medium heat.
Add the chickpeas, ground cumin, paprika, garlic powder, salt, and black pepper to the skillet.
Cook the chickpeas, stirring occasionally, for 5-8 minutes until slightly crispy and golden brown.
While the chickpeas cook, prepare the yogurt sauce by mixing plain Greek yogurt, lemon juice, and minced garlic in a small bowl. Set aside.
Prepare the vegetables: thinly slice the cucumber, halve the grape tomatoes, and slice the red onion. Chop the fresh parsley.
Warm the pita bread in a dry skillet or microwave for a few seconds to make it pliable.
To assemble the pitas, layer a handful of baby spinach or arugula on each pita. Top with the cooked chickpeas, cucumber slices, grape tomatoes, red onion, crumbled feta, and fresh parsley.
Drizzle the yogurt sauce over the filling.
Fold the pitas in half or wrap them tightly, and serve immediately.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 5363 mg | 233% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 32.6 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1276 mg | 98% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2254 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
