These Crispy Dill Chickpea Pita Pockets are such an easy and healthy recipe for lunch or dinner! With homemade tzatziki, crispy chickpeas, and fresh tomato cucumber salad, they are perfectly crunchy, filling, and ready in just 40 minutes!
Even as someone who creates recipes for a living, I sometimes enter food ruts and have no idea what to make. Enter these Chickpea Pita Pockets! They're fresh, healthy, and the perfect lighter lunch or dinner recipe to enjoy during the week.
Ingredients:
Ingredient notes:
- Chickpeas: To make this recipe easy, I used canned chickpeas. However, you can also cook your own chickpeas ahead of time and just use 1 ½ cups cooked chickpeas in the recipe.
- Tomatoes: My favorite tomatoes to use in this recipe are Campari tomatoes, as I find they have a great flavor all year long. However, any tomato works as long as you chop them small enough!
- Cucumber: It's best to use English cucumbers as the skin is thin and they tend to have a sweeter flavor than other varieties.
- Tzatziki: For these pita pockets, I used my homemade vegan tzatziki; however, you can use any recipe or even a store-bought version to make this recipe even easier!
How to make chickpea pita pockets
Roast the crispy dill chickpeas
Strain your canned chickpeas and rinse with water. Then, add them to a clean towel and wipe them until they are completely dry. This step is very important to get the optimal crispy texture, so don't skip it!
Next, add the chickpeas to a baking tray and coat with the oil, dried dill, paprika, garlic powder, salt, and pepper. Mix together until the chickpeas are coated.
Add the tray of chickpeas to the oven and roast at 375F for 20-25 minutes, stirring halfway through.
Make the tzatziki and tomato cucumber salad
While the chickpeas are roasting, make the tzatziki.
Once that's ready, set it aside and make the tomato cucumber salad. First, make the dressing by mixing together the olive oil, Dijon mustard, lemon juice, salt, and pepper. Set aside.
Thinly slice your red onion, cut your tomatoes into bite-sized pieces, thinly slice your cucumber, and finely chop your dill. Add them to a bowl and coat with the dressing.
Assemble the vegan pita pockets
Slice your pitas in half and open them up. If desired, you can also toast them slightly before filling.
Spread each pita half with a large scoop of tzatziki. Then, stuff it with lettuce, crispy chickpeas, and the tomato cucumber salad.
Once stuffed, serve and enjoy!
FAQ & Tips:
Can I add other fillings to these chickpea pitas?
Definitely! Of course, I love these as is, but some other ideas could be adding in pickled onions, hummus, falafel, or (if you aren't vegan) feta cheese or grilled halloumi!
If you want a way to spice them up, you can also swap out the crispy dill chickpeas for my Roasted Sriracha Chickpeas too!
How do I store these chickpea pita wraps?
Once assembled, these pita pockets should be enjoyed immediately as the fillings will make the pita soggy over time.
If unassembled, store the pita according to the package instructions. The crispy chickpeas can be stored in a closed container in the fridge for 3-4 days, though they will lose their crispiness over time.
The tomato-cucumber salad can be stored in a closed container in the fridge for 2-3 days, and the vegan tzatziki can be stored in the fridge for 3-4 days if using my recipe.
None of the ingredients stores well in the freezer.
I can't wait for you to try these easy & delicious Crispy Dill Chickpea Pita Pockets! They're the perfect weeknight dinner recipe that is easy to assemble for a fresh lunch the next day. Enjoy!
-TSG
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Crispy Dill Chickpea Pita Pockets
Ingredients
Crispy Dill Chickpeas
- 1 14 oz can chickpeas rinsed & drained, about 1 ½ cups cooked chickpeas
- 2 Tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cucumber Tomato Salad:
- 2 cups romaine lettuce
- 6 small campari tomatoes cut into quarters
- ½ medium English cucumber halved and thinly sliced
- ¼ large red onion thinly sliced
- 1 Tablespoon fresh dill chopped
- 2 Tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Other Ingredients:
- 3 large pita bread
- ½ cup vegan tzatziki
Instructions
Roast the chickpeas:
- Preheat the oven to 375F.
- Rinse and strain the canned chickpeas. Then, dry them completely before adding them to a baking tray.
- Coat the chickpeas with olive oil, garlic powder, paprika, dried dill, salt, and black pepper. Then, add to the oven and bake for 20-25 minutes, stirring halfway through.
- Remove the chickpeas from the oven and let them cool slightly.
Make the tzatziki & cucumber tomato salad
- While the chickpeas are roasting, make the vegan tzatziki and the cucumber tomato salad.
- To make the tomato cucumber salad, start by making the dressing. Mix the olive oil, lemon juice, Dijon mustard, salt, and pepper together until combined.
- Next, chop the Campari tomatoes into quarters, the cucumber into thin half-moon slices, the red onion into thin slices, and finely chop the dill. Add them to a large mixing bowl and pour the dressing on top. Mix together until coated.
- To assemble the pita pockets, slice each pita in half. Open the inside and smear the sides with the tzatziki. Then stuff each pita pocket with lettuce, crispy chickpeas, and a few scoops of the tomato cucumber salad.
- Serve & enjoy!
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