Lunch
Crispy Chickpea Greek Pita Pockets
Warm pita pockets packed with spiced chickpeas, feta and lemon-yogurt sauce.
- Makes
- 4 servings, 2 pita halves each
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- About 40 minutes
Prepare the sauce and chopped vegetables during the chickpea roasting time. The total includes oven heating and assembly.
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Directions
- Wash your hands. Heat the oven to 425 F (220 C). Spread the drained chickpeas on a clean towel and pat them thoroughly dry. Rinse the cucumber, tomatoes and parsley under cool running water before cutting.
- Toss the chickpeas with the olive oil, smoked paprika, oregano, 1/4 teaspoon salt and black pepper. Spread in one layer on a rimmed baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until the outside of the chickpeas is dry and lightly crisp.
- While the chickpeas roast, stir the yogurt, lemon juice, grated garlic and 1/8 teaspoon salt together. Refrigerate the sauce until serving.
- Combine the cucumber, tomatoes, red onion and parsley in a bowl. Keep the vegetables and feta chilled while the chickpeas finish cooking.
- Warm the pitas in a dry skillet over medium heat for 15 to 20 seconds per side, until soft enough to open. Cut each pita in half across the middle and gently separate the pockets.
- Divide the chickpeas, vegetables and feta among the 8 pita halves. Spoon the sauce into the pockets, using about 1 tablespoon per half. Serve 2 filled halves per person while the chickpeas are warm.
Serving and storage
Refrigerate the chickpeas, vegetables, feta and sauce in separate covered containers within 2 hours at 40 F (4 C) or below. Use within 3 days. Assemble the pitas just before eating. The chickpeas soften during storage; reheat them in a 400 F (200 C) oven until they reach 165 F (74 C), about 8 to 10 minutes, then fill the pitas with the chilled toppings. Reheat only the portion needed, once.