Crispy Dill Chickpea Pita Pockets
These Crispy Dill Chickpea Pita Pockets are such an easy and healthy recipe made with homemade tzatziki, crispy chickpeas, and a fresh tomato and cucumber salad!
Print
Pin
Servings: 6 half 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!
Nutrition
Serving: 0.5pita pocket | Calories: 216kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 662mg | Potassium: 276mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1997IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!