Greek Chickpea and Cucumber Pita Wraps

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese (omit for vegan)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 whole wheat pita breads
• 1 cup tzatziki sauce

Steps

1. 1 In a medium bowl, combine chickpeas, cucumber, cherry tomatoes, feta, red onion, and parsley.
2. 2 Add lemon juice and oregano. Season with salt and pepper, then toss to combine.
3. 3 Warm pita breads in a dry skillet over medium heat for about 30 seconds per side.
4. 4 Spoon tzatziki sauce onto each pita, then divide the chickpea mixture evenly among them.
5. 5 Fold pitas in half or roll them up, pressing gently to seal.
6. 6 Serve immediately and enjoy!

Equipment

• skillet
• cutting board
• knife

Variations

• Add grilled halloumi for a semi-vegetarian option, or use vegan tzatziki for a plant-based twist.

Substitutions

• If you can't find English cucumbers, use regular cucumbers, but peel and seed them first.

Pairings

• A side of hummus and warm pita bread on the side complements these wraps nicely.

Nutrition

Tips

• For extra flavor, roast the chickpeas with a drizzle of olive oil and a sprinkle of paprika before assembling the wraps.
• Make the filling ahead of time and store it separately from the pitas to maintain crispness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven.

Freezing: Not ideal for freezing due to the moisture content of the vegetables and tzatziki.

Serving Suggestions

• Serve with a side of Greek salad or a refreshing cucumber mint agua fresca.

FAQ