Description
Enjoy a vibrant and easy no-cook Greek chickpea salad served in warm pitas with cool tzatziki. Perfect for a quick and refreshing meal.
Ingredients
Scale
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped bell pepper (any color)
- 1/4 cup chopped Kalamata olives
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 4 whole wheat pita pockets
- 1/2 cup prepared tzatziki sauce
Instructions
- In a medium bowl, combine the rinsed and drained chickpeas, cucumber, red onion, bell pepper, Kalamata olives, and fresh parsley.
- In a small bowl, whisk together the lemon juice, olive oil, and dried oregano. Season with salt and pepper.
- Pour the dressing over the chickpea mixture and stir gently to combine.
- Warm the pita pockets according to package directions.
- Cut the pita pockets in half or open them up.
- Fill each pita pocket with a generous amount of the chickpea salad.
- Top with a dollop of tzatziki sauce.
- Serve immediately.
Notes
- You can adjust the amount of vegetables based on your preference.
- For added flavor, toast the pita pockets before filling.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg