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    You are in: Home / Recipes / Chickpea Salad Pockets Recipe
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    Chickpea Salad Pockets

    Chickpea Salad Pockets. Photo by Dr. Jenny

    1/4 Photos of Chickpea Salad Pockets

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Dreamer in Ontario's Note:

    I clipped this recipe from a magazine a few years ago and finally tried it. My very picky DD liked this dish :). It would be good for brown bag lunches. Just pack the salad mixture into a separate sealed container and fill your pitas when you're ready to eat.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (19 ounce) can chickpeas, drained (and rinsed)
    • 2 tomatoes, chopped
    • 1 cup cucumber, chopped
    • 1 cup swiss cheese, diced (or cheddar, mozzarella, feta, etc) or 1 cup soy cheese
    • 2 tablespoons olive oil
    • 1 tablespoon vinegar or 1 tablespoon lemon juice or 1 tablespoon balsamic vinegar
    • salt and pepper
    • 3 pita breads, cut in half

    Directions:

    1. 1
      In a bowl, combine all ingredients, tossing to mix everything evenly.
    2. 2
      Spoon into pita pockets.
    3. 3
      For Vegan use the soy cheese option.

    Ratings & Reviews:

    • on September 30, 2007

      45

      One tomato was enough. I used cheddar cheese in mine. I used a bit less of 2 tbp of olive oil. I used lemon juice. Thanks for this healthy recipe, perfect for lunch. :) Made for 123 hit wonders

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2007

      55

      This was a great lunch!! Made this for PAC 2007 - only changes I made was to add some red bell peppers and use tortillas instead of pita breads! Thanks Dreamer! :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2013

      55

      We really enjoyed this easy to make salad for lunch today. I had all of the ingredients on hand and they needed using, so this worked out perfectly. I used white cheddar for the cheese since I was looking to use it up. This was fine, but I imagine given the rest of the ingredients in the salad, that I would prefer feta next time. I used cherry tomatoes for the tomatoes, and red wine vinegar (a little more than called for) to give it an extra zing. My pita was not hearty enough to hold the salad well and I need a fork to catch what spilled out. DH wrapped his second serving in lavash and this worked much better. We both agreed we would have this again. Served with tomato and lentil soup. Made for VIP tag Veggie Swap March 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chickpea Salad Pockets

    Serving Size: 1 (203 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 307.9
     
    Calories from Fat 98
    32%
    Total Fat 10.9 g
    16%
    Saturated Fat 4.0 g
    20%
    Cholesterol 16.5 mg
    5%
    Sodium 466.3 mg
    19%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 5.1 g
    20%
    Sugars 2.0 g
    8%
    Protein 12.5 g
    25%

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