Greek Chickpea Salad Pita Pockets

Name: Greek Chickpea Salad Pita Pockets
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 can chickpeas (15 oz can, rinsed and drained); 1 cup English cucumber (diced); 0.75 cup cherry tomatoes (quartered); 0.5 cup feta cheese (crumbled); 0.25 cup Kalamata olives (pitted, sliced); 2 tablespoon olive oil (extra virgin); 1 tablespoon lemon juice; 0.5 teaspoon dried oregano; 0.25 teaspoon salt; 2 whole wheat pita breads (halved)

Zesty marinated chickpeas tossed with crisp cucumbers, cherry tomatoes, and crumbled feta, stuffed inside warm whole wheat pita pockets.

Prep: 15 min
Total: 15 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy
Cost: $4.22/serving

Dietary

Vegetarian
Pescatarian
Nut-Free
Egg-Free
High-Fiber
Low-Cholesterol

Ingredients

1 can chickpeas (15 oz can, rinsed and drained)
1 cup English cucumber (diced)
0.75 cup cherry tomatoes (quartered)
0.5 cup feta cheese (crumbled)
0.25 cup Kalamata olives (pitted, sliced)
2 tablespoon olive oil (extra virgin)
1 tablespoon lemon juice
0.5 teaspoon dried oregano
0.25 teaspoon salt
2 whole wheat pita breads (halved)

Instructions

In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, and 1/4 teaspoon salt.
Add 1 can rinsed chickpeas, 1 cup diced cucumber, 3/4 cup quartered cherry tomatoes, 1/2 cup crumbled feta cheese, and 1/4 cup sliced Kalamata olives to the dressing, stirring well to combine.
Gently open the 2 halved whole wheat pita breads and spoon an equal amount of chickpea salad into each pocket before serving.

Notes

For meal prep, keep the chickpea salad in an airtight container for up to 4 days and stuff the pita pockets right before eating to prevent sogginess.

Nutrition (per serving)

Calories: 657
Protein: 23 g
Carbohydrates: 78 g
Fat: 29.1 g
Fiber: 15.7 g
Sodium: 2062 mg
Saturated Fat: 6.3 g
Sugar: 9.9 g
Cholesterol: 20 mg