Chickpea Pita Pockets

Ingredients

Chickpeas

Serving	Ingredient	Notes
2 cans (15 oz each)	Chickpeas	Drained and rinsed
4-6	Pita breads
1	Cucumber	Sliced
2	Tomatoes	Diced
4 tbsp	Olive oil
1 tsp	Salt
½ tsp	Black pepper
1 tsp	Dried thyme
1 tsp	Garlic powder
2 tsp	Dried dill
2 cups	Lettuce	Shredded
Splash	Lemon juice	For drizzling

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss the drained chickpeas with olive oil, salt, pepper, thyme, garlic powder, and dill until well coated.
3. Spread the seasoned chickpeas on a baking sheet in a single layer. Bake for 18-20 minutes, stirring halfway through, until crispy.
4. While the chickpeas bake, prepare the vegetables: slice the cucumber, dice the tomatoes, thinly slice the red onion, and shred the lettuce.
5. Warm the pita breads in the oven for the last 5 minutes of baking or in a toaster.
6. To assemble, open each pita pocket and fill with baked chickpeas, cucumber, tomatoes, red onion, and lettuce. Drizzle with a little olive oil and lemon juice for extra flavor. Serve immediately.