Spicy Roasted Chickpea Pita Pockets

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Hello! I know it’s been forever, but I’m finally resurfacing after the busiest month (okay, 6 weeks…) evarrr! I’m super excited to be sharing a flavor-packed recipe for these spicy roasted chickpea pita pockets with you all today! I’ve had this post ready for a couple of days, but I decided to publish it on a Sunday… just in time for “meatless Monday”meal planning, ya know, if you do that sort of thing.

The inspiration for these vegetarian pita sandwiches came from a trusty, old Cooking Light cookbook I have on my book shelf. The original recipe uses a combination of mixed greens and a creamy chickpea and chicken salad for a filling in some pita pockets.

Honestly, the picture of that tasty-looking, chickpea and chicken salad pita sandwich catches my eye every single time I flip through the pages of that book, but oddly I’ve  never made that exact recipe. I put my own spin on the concept and made a sandwich filling with spicy roasted chickpeas and a zesty lime vinaigrette!


My love of lime-based dressing is as real as it ever was too… I seem to put some version of that stuff on everything!

In general, I enjoy roasted chickpeas as a snack and presently this is my favorite spicy seasoning blend for roasting them…even if I’m not putting them in a pita pocket. However, this sandwich is a healthful, satisfying, meatless meal and I sure hope you all enjoy it!

Here are a few more recipes with my fave lime-based dressings you might enjoy:

Ya’ll will definitely want to Pin this recipe for later!

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Spicy Roasted Chickpea Pita Pockets

Recipe by Marcelle at A Little Fish in the KitchenCourse: MainCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time




  • For the lime dressing
  • 2 tablespoons of extra-virgin olive oil

  • 2 tablespoon lime juice

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon sugar

  • For the roasted chickpeas
  • 2 (15 oz) cans chickpeas (garbanzo beans), drained and rinsed

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon curry powder

  • 1/2 teaspoon onion powder

  • 1/8 teaspoon ground cayenne pepper

  • 1/8 teaspoon ground black pepper

  • 1/2 -1 teaspoon salt (to taste)

  • For the salad
  • 2-3 cups mixed salad greens ( I used a bag Romaine salad mix)

  • 1/2 medium cucumber, rinsed and diced

  • 1 Roma tomato, seed and chopped

  • 1/2 small yellow bell pepper, rinsed and coarsely

  • 1/4 red onion, finely sliced or coarsely chopped (as you prefer)

  • For the sandwiches
  • Pita bread rounds, cut open on one side (for pockets)


  • Pre-heat oven to 375Β°. Prepare a baking sheet with parchment paper and set it aside. In a small bowl, mix all ingredients for the lime dressing together, stir and set the bowl aside.
  • Place the chickpeas into another medium-size bowl and add the oil and spices. Use your hands or a wooden spoon to gently coat the chickpea with oil and spices. Spread seasoned chickpeas evenly onto the prepared baking sheet and place it into the pre-heated oven. Allow chickpeas to roast for about 20 minutes, stirring at least once. Chickpeas should appear crisp and done. Remove baking sheet from oven and cool on a rack.
    While chickpeas are roasting prepare your salad.
  • Make your salad. Toss lettuce mixture and all other veg in another medium-size bowl. Cover at set aside.
  • To build the pita pocket sandwiches, place 1/2 cup prepared salad into a pita pocket, top with 1/3 -1/2 cup spicy roasted chickpeas. Drizzle with prepared lime dressing. Serve with crispy potato chips or fresh fruit and enjoy!


  • Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.


  1. Thank you, David! πŸ™‚

  2. Now that Mark’s system allows him to eat chickpeas, we are all over them! Never thought of a pita filled with them, though! Can’t wait!

  3. Hi there, Karen! Thank you!

  4. Your chickpea pitas sound great and I love all the spices you used to make them so flavorful.

  5. Hello John, thank you! πŸ™‚

  6. What a great dish! Love roast chickpeas, and this is such an interesting way to use them — very creative. And tasty. πŸ™‚ Thanks!

  7. Hi Angie, thank you!! πŸ™‚

  8. What a delightful meal! Those spicy roasted chickpeas would be great as a salad topping too.

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