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.