Greek Chickpea and Cucumber Pita Pockets

• 4 whole wheat pita pockets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely chopped
• 1/4 cup kalamata olives, pitted and sliced
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Place pita pockets on a baking sheet and toast for 5 minutes until warm and slightly crispy.
3. 3 In a large bowl, toss chickpeas, cucumber, tomatoes, red onion, and olives.
4. 4 Whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Pour over the chickpea mixture and toss to coat.
5. 5 Stuff each pita pocket with the chickpea salad and top with feta cheese.
6. 6 Serve immediately for a delightful crunch and refreshing taste.

Equipment

• Baking sheet
• Large mixing bowl
• Whisk

Variations

• Add grilled chicken for a heartier meal.
• Use a vegan feta alternative for a plant-based option.

Substitutions

• Substitute cherry tomatoes with diced bell peppers.
• Replace kalamata olives with green olives if preferred.

Pairings

• Greek salad
• Tzatziki sauce
• Warm pita bread

Nutrition

Tips

• For extra flavor, roast the chickpeas in the oven for 10 minutes before adding to the salad.
• Add a handful of fresh parsley or mint for a burst of freshness.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat pita pockets in a toaster oven for best texture.

Freezing: Does not freeze well due to the moisture from the vegetables and cheese.

Serving Suggestions

• Serve with a side of Greek salad or a refreshing tzatziki sauce.
• Pair with a light white wine or sparkling water with a squeeze of lemon.

FAQ