Mediterranean
Chickpea Salad Pitas
Mashed and whole chickpeas are mixed with celery, lemon, and yogurt, then stuffed into pitas with tomato. It is a tuna-salad shape without the tuna.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Mashing half the chickpeas makes the salad cling.
- Lemon is the main seasoning.
- Pitas travel better than loose salad.
- It is inexpensive and vegetarian.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Mash half the chickpeas in a bowl. Leave the rest whole.
- 2
Stir in the celery, yogurt, lemon juice, salt, pepper, and parsley.
- 3
Taste and add more lemon if it is flat.
- 4
Warm the pitas in a dry skillet 30 seconds per side if you want them soft.
- 5
Stuff with the salad and tomato.
Pro tips
- Drain the chickpeas well.
- Salt after you mash so you can taste it.
- Pack the salad separate from the pita if lunch is hours away.
Easy substitutions
- Yogurt
- Olive oil and an extra squeeze of lemon
- Pita
- Toast
- Celery
- Diced cucumber
Storage and reheating
Storage
Refrigerate the salad up to 3 days.
Reheating
Serve cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 14 g
- Carbs
- 52 g
- Fat
- 8 g
- Fiber
- 10 g
Budget friendly · No Cook · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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