Chickpea Salad Pitas

READY IN: 30mins
Recipe by Brooke the Cook in

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.

Top Review by Andi of Longmeadow

Wonderfully fresh, and easy recipe! This is so tasty! I followed this exactly~except I used dried chickpeas, and cooked them until completely cooked. I love the use of cucumber, onion, pepper, and oregano. I made a flat-bread sandwich with added tofu. Great, and absolutely terrific! Made for *Everyday is a Holiday* March 2009.

Ingredients Nutrition


  1. Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
  2. Cut pita bread in half, line both side with a few lettuce leaves.
  3. 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).

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