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!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Drain and rinse the chickpeas and pat them dry with a clean kitchen towel.

Step 2

In a skillet, heat the olive oil over medium heat.

Step 3

Add the chickpeas, ground cumin, paprika, garlic powder, salt, and black pepper to the skillet.

Step 4

Cook the chickpeas, stirring occasionally, for 5-8 minutes until slightly crispy and golden brown.

Step 5

While the chickpeas cook, prepare the yogurt sauce by mixing plain Greek yogurt, lemon juice, and minced garlic in a small bowl. Set aside.

Step 6

Prepare the vegetables: thinly slice the cucumber, halve the grape tomatoes, and slice the red onion. Chop the fresh parsley.

Step 7

Warm the pita bread in a dry skillet or microwave for a few seconds to make it pliable.

Step 8

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.

Step 9

Drizzle the yogurt sauce over the filling.

Step 10

Fold the pitas in half or wrap them tightly, and serve immediately.

Nutrition Facts

Serving size	(1306.1g)

Amount per serving	% Daily Value*
Calories	1884.5

Total Fat 80.8g	0%
Saturated Fat 32.5g	0%
Polyunsaturated Fat 5.2g
Cholesterol 162.2mg	0%
Sodium 5363.1mg	0%
Total Carbohydrate 221.4g	0%
Dietary Fiber 34.9g	0%
Total Sugars 32.6g
Protein 82.1g	0%

Vitamin D 0IU	0%
Calcium 1276.4mg	0%
Iron 16.7mg	0%
Potassium 2254.5mg	0%

*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.

Source of Calories

Fat: 37.5%

Protein: 16.9%

Carbs: 45.6%