Best 2 Chickpea Salad Pitas Recipes
In this culinary adventure, we present a delightful and nutritious dish that is sure to tantalize your taste buds - the Chickpea Salad Pita. Embark on a journey of flavors as we guide you through the art of creating this wholesome and satisfying meal. Discover the magic of combining chickpeas, a protein-rich legume, with a vibrant array of fresh vegetables, herbs, and a tangy dressing. Experience the perfect balance of textures and flavors as you bite into the fluffy pita bread, filled with the crunchy vegetables, creamy chickpeas, and zesty dressing. Prepare to be amazed by the simplicity and versatility of this dish, perfect for a quick lunch, a light dinner, or even a satisfying snack. Let's dive into the world of culinary delights and explore the recipes that await you, offering variations to suit your dietary preferences and taste sensations. Join us on this flavorful expedition and let your taste buds rejoice!
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CHICKPEA SALAD PITAS
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
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).
CHOPPED-CHICKPEA-SALAD PITAS
Round out this cool summer lunch with spears of cucumber and some fresh berries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together oil, lemon zest and juice, and anchovy if using. Stir in chickpeas, parsley, capers, and shallot; season with salt and pepper. To serve, stuff pita halves with chickpea salad and arugula. Drizzle with oil if desired.
Nutrition Facts : Calories 437 g, Fat 17 g, Fiber 11 g, Protein 14 g, SaturatedFat 2 g
Tips:
- For a creamier salad, use canned chickpeas instead of cooked chickpeas. - Add some crunch to your salad with chopped cucumber, celery, or red onion. - For a more flavorful salad, use a combination of fresh herbs, such as parsley, cilantro, and mint. - If you don't have tahini, you can substitute Greek yogurt or hummus. - To make the salad more filling, add some cooked quinoa or brown rice. - Serve the salad in pita pockets, on top of a bed of lettuce, or as a wrap.Conclusion:
This chickpea salad is a healthy and delicious meal that is perfect for lunch or dinner. It is also a great way to use up leftover chickpeas. With its simple ingredients and easy preparation, this salad is sure to become a favorite. So next time you are looking for a quick and easy meal, give this chickpea salad a try. You won't be disappointed!
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