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Chickpea Pita Pockets18m$7.51

Chickpea Pita Pockets

Pita pockets filled with lightly mashed chickpeas, cucumber, grape tomatoes, romaine lettuce, and feta. This simple vegetarian lunch is fresh, kid-friendly, and ready fast.

15 min prep3 min cook4 servingseasy

Shopping options

extra-virgin olive oil

1 Tablespoon

Kroger® Extra Virgin Olive Oil

Kroger•16.9 fl oz
$6.99
Buy 1
Ingredient Cost$0.21

3%

Estimated

feta cheese, crumbled

0.5 Cup

Private Selection® Traditional Feta Crumbles

Private Selection•6 oz
$4.99
Buy 1
Ingredient Cost$1.66

33%

Estimated

garlic powder

0.5 Teaspoon

Kroger® Garlic Powder Shaker

Kroger•5.5 oz
$3.99
Buy 1
Ingredient Cost$0.04

1%

Estimated

kosher salt

Common item
Not selected

0.25 Teaspoon

Kroger® Coarse Kosher Salt

Kroger•48 oz
$3.29
Buy 1
Ingredient Cost$0.00

0%

Estimated

ground black pepper

Common item
Not selected

0.13 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

Kroger•1.85 oz
$2.89
Buy 1
Ingredient Cost$0.02

1%

Estimated

romaine lettuce, chopped

2 Cup

Romaine Lettuce

1 ct
$2.79
Buy 1
Ingredient Cost$0.93

33%

Estimated

whole wheat pita bread

4 Each

Toufayan® Whole Wheat Pita Loaves 6 Count

Toufayan•12 oz
$2.99$2.49
Sale
Buy 1
Ingredient Cost$1.66

67%

Estimated

grape tomatoes, halved

1 Cup

Kroger® Fresh Grape Tomatoes

Fresh Tomatoes•10 oz
$2.49
Buy 1
Ingredient Cost$1.31

53%

Estimated

lemon juice

2 Tablespoon

Kroger® 100% Lemon Juice

Kroger•15 fl oz
$1.79
Buy 1
Ingredient Cost$0.12

7%

Estimated

canned chickpeas, rinsed and drained

1 Can

Kroger® Garbanzo Beans

Kroger•15.5 oz
$1.00
Buy 1
Ingredient Cost$0.99

99%

Estimated

cucumber, diced

1 Cup

Cucumber

1 ct
$0.89
Buy 1
Ingredient Cost$0.59

67%

Estimated

Cost Summary

Availability unavailable
$7.51

· only what you use

$1.88

per serving · 4 servings

You pay at checkout$27.42
27% used in this recipe$19.91 left over for future meals

All ingredients selected

Checkout$33.60
Recipe portion$7.53

2 common items not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • whole wheat pita bread-4 each
  • canned chickpeas-1 can
  • romaine lettuce-2 cups
  • cucumber-1 cup
  • grape tomatoes-1 cup
  • feta cheese-0.5 cups
  • lemon juice-2 tablespoons
  • extra-virgin olive oil-1 tablespoon
  • garlic powder-0.5 teaspoons
  • kosher salt-0.25 teaspoons
  • ground black pepper-0.13 teaspoons
1
Prepare the vegetables, chickpeas, and feta
Cutting Board
Chef’s knife

Drain and rinse the chickpeas, dice the cucumber, halve the grape tomatoes, chop the romaine, and crumble the feta.

Use a stable cutting board and keep fingers tucked while chopping.

1 Can chickpeas
1 Cup cucumber
1 Cup tomatoes
2 Cup lettuce
1/2 Cup feta cheese
2
Mash the chickpea base
Measuring Spoons
Fork
Medium mixing bowl

Add chickpeas, lemon juice, olive oil, garlic powder, salt, and pepper to a medium bowl; lightly mash with a fork until the chickpeas are mostly broken but still chunky.

1 Can chickpeas
2 Tablespoon lemon juice
1 Tablespoon olive oil
1/2 Teaspoon garlic powder
1/4 Teaspoon Kosher Salt
0.13 Teaspoon Ground Black Pepper
3
Warm and cut the pitas
Skillet
Chef’s knife

Warm the pitas in a dry skillet over medium heat for 30 to 45 seconds per side until soft and pliable, then cut each pita in half to make pockets.

Let warmed pitas cool briefly before children handle them.

4 Each pita bread
4
Fold in the vegetables and feta
Spoon
Medium mixing bowl

Add cucumber, grape tomatoes, romaine, and feta to the chickpea mixture; mix gently until evenly combined and the vegetables stay crisp.

1 Cup cucumber
1 Cup tomatoes
2 Cup lettuce
1/2 Cup feta cheese
5
Fill and serve
Spoon

Spoon the filling evenly into the pita halves and serve right away while the pitas are soft and fresh.

4 Each pita bread
6

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