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Cucumber Chickpea Pita Pockets Recipe

Cucumber Chickpea Pita Pockets Recipe
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★★★★★

4.8 from 10 reviews

These Cucumber Chickpea Pita Pockets offer a refreshing and protein-packed Mediterranean-inspired meal, combining creamy lemon tahini dressing with crisp cucumber, fresh herbs, and hearty chickpeas inside soft pita bread. Perfect for a light lunch or casual dinner, they are easy to prepare and bursting with vibrant flavors and textures.

Ingredients

Scale

For the Chickpea Salad Filling:

  • 2 cans (15-ounce each) chickpeas, rinsed and drained
  • 1 large English cucumber, finely diced
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 2 celery stalks, finely diced

For the Lemon Tahini Dressing:

  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 large garlic clove, minced
  • 2–4 tablespoons ice-cold water
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

For Assembly:

  • 4–6 large pita breads (whole wheat or white)

Instructions

  1. Prepare the Chickpeas: Open the cans of chickpeas and pour them into a colander. Rinse thoroughly under cold running water for at least 30 seconds to remove excess sodium and the canning liquid. Shake well to drain excess water. Transfer drained chickpeas to a large mixing bowl.
  2. Mash for Texture: Using a potato masher or the back of a fork, gently mash about half of the chickpeas in the bowl. This creates a creamy base with varied texture, leaving some chickpeas whole for bite and preventing the salad from falling apart inside the pita.
  3. Add the Fresh Vegetables and Herbs: Add the diced cucumber, chopped red onion, diced celery, parsley, and dill to the chickpeas. Stir gently until all ingredients are evenly combined and vibrant colors are well distributed.
  4. Prepare the Lemon Tahini Dressing: In a medium bowl, combine tahini, fresh lemon juice, and minced garlic. The mixture will thicken initially. Slowly whisk in ice-cold water, one tablespoon at a time, until the dressing reaches a creamy but pourable consistency. Stir in sea salt and black pepper and adjust seasoning if needed.
  5. Combine the Salad and Dressing: Pour about three-quarters of the lemon tahini dressing over the chickpea mixture. Fold gently to coat the salad evenly, aiming for a creamy texture without over-saturating. Reserve any leftover dressing for serving.
  6. Prepare the Pitas and Assemble: Warm the pita breads briefly to soften if desired, then cut each in half to create pockets. Stuff each pita pocket generously with the chickpea salad. Optionally, drizzle reserved dressing inside the pockets before serving for extra flavor.

Notes

  • Rinsing chickpeas is essential to reduce sodium and improve flavor.
  • The English cucumber is preferred for its thin skin and minimal seeds, which avoids excess moisture in the salad.
  • Adjust water quantity in the tahini dressing to achieve desired consistency.
  • Leftover dressing can be refrigerated for up to 3 days and used as a dip or sauce.
  • Heating pita makes them more pliable and less likely to tear during stuffing.

Nutrition

Keywords: cucumber chickpea pita pockets, chickpea salad, lemon tahini dressing, Mediterranean pita, vegetarian lunch, healthy pita pockets

Find it online: https://yumwithmia.com/cucumber-chickpea-pita-pockets-recipe/