Chickpea cucumber pita pockets
Chickpeas, cucumber and tomato with lemon yogurt dressing tucked into pita.
Serving illustration.
Mashing part of the chickpeas helps the filling hold together. Drain diced tomato briefly if it releases a lot of juice, and fill the pita just before eating. For a packed lunch, carry the chickpea filling and bread separately and assemble when ready. Use an insulated bag with cold sources to keep perishable filling cold; do not treat a room-temperature bag as refrigeration.
Make this lunch work for you
Mashing part of the chickpeas helps the filling hold together. Drain diced tomato briefly if it releases a lot of juice, and fill the pita just before eating.
For a packed lunch, carry the chickpea filling and bread separately and assemble when ready. Use an insulated bag with cold sources to keep perishable filling cold; do not treat a room-temperature bag as refrigeration.
Before you begin
This recipe makes two servings. Set out the measured ingredients and read all the steps before starting. Use the serving selector for a different number of people; timing does not scale automatically. Larger cooked batches may need a second pan or separate batches.
Pita bread usually contains wheat and the dressing contains milk. Read labels before choosing an alternative. The filling is made with canned cooked chickpeas, not dried beans.
Chickpea cucumber pita pockets
Prep and cooking times are estimates.
Ingredients
How to make it
- Prepare ingredientsRinse the cucumber and tomato, then dice them. Drain the chickpeas well so the filling is not watery.
- Build the baseMash about half the chickpeas with a fork in a bowl. Leave the rest whole for texture.
- CombineMix the yogurt, lemon juice, oil and cumin. Fold into the chickpeas with the cucumber and tomato.
- Finish and serveHalve each pita and open the pockets carefully. Divide the filling among the four halves and serve promptly.
Make it work for you
Pita bread usually contains wheat and the dressing contains milk. Read labels before choosing an alternative. The filling is made with canned cooked chickpeas, not dried beans.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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