Middle Eastern Pita with Chickpeas Recipe

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Prep Time: 15 mins

Cook Time: 10 mins

Servings: 4

Ingredients

4 pita breads (whole or halved into pockets)

1½ cups cooked chickpeas (or 1 can, drained and rinsed)

2 tbsp olive oil

1 garlic clove, minced

½ tsp cumin powder

½ tsp paprika (optional: smoked paprika for depth)

Salt & pepper, to taste

½ lemon, juiced

½ cup plain Greek yogurt or tahini sauce

1 small cucumber, diced

1 small tomato, diced

¼ cup red onion, thinly sliced

Fresh parsley, chopped

Pomegranate seeds (optional, for garnish)

Pickled turnips or olives (optional, for serving)

Instructions

Sauté the Chickpeas

In a skillet, heat olive oil over medium heat. Add garlic, then chickpeas. Sprinkle in cumin, paprika, salt, and pepper. Stir and cook for 5–7 minutes, until slightly crispy and golden. Squeeze lemon juice over and toss.

Warm the Pitas

Lightly toast or warm pita bread in a pan or oven. Keep them soft enough to fold.

Prepare the Yogurt or Tahini Base

Spread a spoonful of Greek yogurt or tahini sauce inside or on top of each pita.

Assemble the Pitas

Layer sautéed chickpeas, diced cucumber, tomato, onion, and parsley. Optionally, top with pomegranate seeds for color and zing.

Serve Immediately

Serve warm or at room temperature with a side of olives or pickled turnips.

Tips & Variations

Add crumbled feta cheese or a boiled egg for extra protein.

Drizzle with hot sauce or harissa for a spicy kick.

Use hummus instead of yogurt/tahini for a richer version.


Source : Oh Women