Description
Refreshing Cucumber Chickpea Pita Pockets for Easy Vegetarian Lunches
Ingredients
Scale
- 1 cup canned chickpeas, rinsed and drained
- ½ cup diced English cucumber
- ¼ cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- 2–4 mini pita pockets or pita rounds
- Optional herbs: Dill, parsley, or mint
- Crumbled feta
- Chopped cherry tomatoes
- Sliced olives
- Shredded lettuce
- Pickled onions
Instructions
- Add chickpeas to a medium bowl and mash lightly, leaving some whole for texture.
- Stir in Greek yogurt, olive oil, lemon juice, garlic powder, salt, and pepper until creamy.
- Fold in diced cucumbers and adjust seasoning to taste.
- Slice pita rounds or open mini pitas, then spoon in the chickpea-cucumber mixture.
- Top with herbs or any desired add-ins. Serve immediately or chill for later.
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita pocket
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg