Chickpea Cucumber Pita Pockets
No-cook plant-based pita pockets filled with chickpeas, cucumber, cherry tomatoes, baby spinach, and a creamy tahini-lemon dressing. This quick lunch is strictly nut-free and easy to assemble.
- easy lunch
- no-cook
- Nut-Free
- plant-based
- quick
- Vegan
- Vegetarian
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Cook this recipe
- canned chickpeas-1 can
- whole wheat pita bread-4 pita
- baby spinach-2 cups
- English cucumber-1 cup
- cherry tomatoes-1 cup
- tahini-1/4 cup
- lemon juice-3 tablespoons
- cold water-2 tablespoons
- extra-virgin olive oil-1 tablespoon
- garlic powder-1/2 teaspoon
- fine sea salt-1/2 teaspoon
- ground black pepper-1/4 teaspoon
Add the drained chickpeas to a mixing bowl and lightly mash half with a fork, leaving some chickpeas whole for texture.
Add the cucumber, cherry tomatoes, and baby spinach, then fold gently until the filling is evenly mixed.
In a small bowl, whisk the tahini, lemon juice, olive oil, cold water, garlic powder, salt, and black pepper until smooth and pourable with a creamy dressing texture.
Pour the dressing over the chickpea mixture, then toss to coat and taste for seasoning.
Cut each pita in half, then open the pockets carefully and spoon in the chickpea cucumber filling.
Keep fingers clear of the knife blade while cutting the pitas.
Serve right away while the pitas are fresh and soft.
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