Description
Cool, crunchy cucumbers and hearty chickpeas tossed in a creamy herbed dressing, tucked into warm pita.
Ingredients
Scale
- 1 can cooked chickpeas
- 1 large fresh cucumber, diced
- 4 pita bread
- 1 cup Greek yogurt (or dairy-free yogurt)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 small red onion, thinly sliced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt & black pepper to taste
Instructions
- In a bowl, lightly mash half of the chickpeas for texture.
- Add remaining chickpeas, diced cucumber, and red onion.
- Stir in yogurt, lemon juice, olive oil, garlic, salt, and pepper.
- Fold in chopped dill and parsley until well combined.
- Taste and adjust seasoning for brightness and balance.
- Warm pita bread briefly until soft and pliable.
- Stuff pita pockets generously with the chickpea cucumber mixture and serve.
Notes
- For a vegan option, use dairy-free yogurt.
- Adjust the amount of garlic according to your taste preference.
- Feel free to add other vegetables like bell peppers or tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: No-cook filling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pita
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg