Description
These Cucumber Chickpea Pita Pockets are a refreshing, no-cook vegetarian lunch made with creamy mashed chickpeas, crisp cucumbers, Greek yogurt, and simple seasonings.
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
- These pockets are great for meal prep.
- They work well for office lunches or quick dinners.
- Consider adding extra toppings for more flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pocket
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg