Mediterranean Chickpea & Feta Stuffed Pita Pockets

Mediterranean Chickpea & Feta Stuffed Pita Pockets ingredients

• 15 oz canned chickpeas
• 0.5 cup cucumber
• 0.5 cup cherry tomatoes
• 0.25 cup red onion
• 0.5 cup crumbled feta cheese
• 2 tbsp fresh parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 0.5 tsp dried oregano
• 0.25 tsp salt
• 0.125 tsp black pepper
• 4 pieces whole wheat pita breads

How to make Mediterranean Chickpea & Feta Stuffed Pita Pockets

1. Drain and rinse the 15 oz can of chickpeas thoroughly. Place the chickpeas in a medium bowl and lightly mash them with a fork or potato masher, leaving some whole for texture.
2. Dice 0.5 cup cucumber and halve 0.5 cup cherry tomatoes. Finely chop 0.25 cup red onion and 2 tbsp fresh parsley.
3. Add the diced cucumber, halved cherry tomatoes, chopped red onion, 0.5 cup crumbled feta cheese, and chopped parsley to the bowl with the mashed chickpeas.
4. In a small separate bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 0.5 tsp dried oregano, 0.25 tsp salt, and 0.125 tsp black pepper until well combined.
5. Pour the dressing over the chickpea mixture and stir gently until all ingredients are evenly coated. Taste and adjust seasoning if necessary.
6. Warm the 4 whole wheat pita breads. You can do this by toasting them lightly in a toaster, warming them in a dry skillet over medium heat for 30 seconds per side, or microwaving for 15-20 seconds.
7. Carefully slice each warm pita bread in half to create pockets. Gently open each pocket, creating space for the filling.
8. Spoon an equal amount of the Mediterranean chickpea and feta salad into each pita pocket. Serve immediately for a fresh and satisfying lunch.

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