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:
Spicy Roasted Chickpea Pita Pockets
Course: MainCuisine: MediterraneanDifficulty: Easy4-6
servings20
minutes25
minutesIngredients
- 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)
Directions
- Pre-heat oven to 375°. 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!
Notes
- 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.
What a delightful meal! Those spicy roasted chickpeas would be great as a salad topping too.
Hi Angie, thank you!! 🙂
What a great dish! Love roast chickpeas, and this is such an interesting way to use them — very creative. And tasty. 🙂 Thanks!
Hello John, thank you! 🙂
Your chickpea pitas sound great and I love all the spices you used to make them so flavorful.
Hi there, Karen! Thank you!
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!
Thank you, David! 🙂