Chickpea Salad Pitas Recipes

CHICKPEA SALAD PITAS

Chickpea Salad Pitas image

I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.

Provided by Brooke the Cook in

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) can chickpeas
1/2 cucumber, diced (peeled if you like)
1/2 red pepper, diced
1/2 red onion, finely chopped
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon fresh ground pepper
sea salt, to taste
lemon juice, to taste
2 -3 whole wheat pita bread, cut in half
red leaf lettuce

Steps:

Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
Cut pita bread in half, line both side with a few lettuce leaves.
Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).

CURRIED CHICKPEA SALAD PITAS

Curried Chickpea Salad Pitas image

Provided by Katie Lee Biegel

Categories main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan's Pickled Onions, for serving (recipe follows)
1 large red onion, sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt

Steps:

Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

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