Mediterranean Pita with Roasted Chickpeas

If you are craving a healthy meal, then whip up this simple but satisfying Mediterranean pita. Jam-packed with roasted chickpeas and fresh Greek veggies.

Something to Note: Most pita is vegan, but make sure if you are buying commercially sold pita that you check the ingredient list. Some foods that contain animal derivatives may surprise you.

This recipe is a great way to reinvent your typical sandwich. The pita acts like a like a little pocket that holds all the juices and flavours together without any seeping out.

Plate with pita stuffed with chickpeas and Mediterranean vegetables

Roast the Chickpeas

You'll first want to dry out the chickpeas to ensure they come out crunchy in the oven.

To do this, spread the chickpeas over a couple sheets of paper towel. Then, allow them to completely dry, for about 45 minutes.

As you reach the end of the 45 minutes, and the chickpeas are relatively dry, preheat the oven to 400° F.

Next, transfer the chickpeas over to a baking sheet. Then, drizzle with olive oil, and sprinkle with the red pepper flakes along with the cayenne pepper.

Cook for about 25 minutes, shaking the pan every 10 minutes. When there are 10 minutes left, add the asparagus and red pepper (cut in half) to the side of the baking sheet.

Cook for about 5 minutes on each side until they become slightly charred.

Pan of cayenne pepper chickpeas

The Veggies

To prepare the vegetables:

  • dice the cucumber
  • shred the carrots
  • pit and halve the kalamata olives
  • chop the lettuce.

Don't foget to put you red pepper and asparagus into the oven to cook for the last 10 minutes the chickpeas are in the oven for.

Once the asparagus is cooked cut about an inch off the end and discard. I like to do this because the ends of the asparagus can be a little tough. Then, chop the asparagus into 3-inch pieces and slice the roasted red peppers.

Cutting board with cucumber, lettuce, olives, carrot, asparagus, and red pepper.

Home stretch

Now, to prepare the pita, cut each in half so you can easily open it up. To further prevent ripping, you can also steam the pitas first.

Time to fill the pita!

Start by adding two scoops of hummus, I like roasted red pepper with this recipe, but any hummus will work.

Then, add a scoop of the roasted chickpeas, some lettuce, carrot, cucumber, kalamata olives, red peppers, and asparagus.

Top with greek dressing and crumbled vegan feta.

Plate of Mediterranean pita stuffed with chickpeas

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Mediterranean Pita with Roasted Chickpeas

If you are craving a healthy meal, then whip up this simple but satisfying Mediterranean pita. Jam-packed with roasted chickpeas and fresh Greek veggies.
Course
Prep Time
15 Minutes
Cook Time
25 Minutes
Servings
4 People
INGREDIENTSINSTRUCTIONS
    The Roasted Chickpeas
  1. Dump the chickpeas over a couple sheets of paper towel. Leave them to dry out for about 45 minutes.
  2. Preheat the oven to 400° F.
  3. Transfer dry chickpeas to a baking sheet. Drizzle with olive oil. Then, sprinkle red pepper flakes and cayenne pepper over the top.
  4. Cook for about 25 minutes, shaking the pan every 10 minutes.
  5. For the last 10 minutes, add the asparagus and red peppers to the baking sheet. Cook for about 5 minutes on each side.
  6. The Pita
  7. Steam the pita, then cut it in half.
  8. Dice the cucumber, shred the carrots, pit and halve the kalamata olives, and chop the lettuce. Set aside.
  9. Once the chickpeas, asparagus, and red peppers are roasted take them out of the oven. Set the chickpeas aside. Chop about an inch off the end of the asparagus, discard. Then, chop the asparagus into 3-inch pieces and slice the red peppers lengthwise. Set aside.
  10. Home Stretch
  11. To fill the pita, add two scoops of hummus.
  12. Then, add the roasted chickpeas, lettuce, carrot, cucumber, kalamata olives, red peppers, and asparagus.
  13. Drizzle with greek dressing and top with vegan feta.
RECIPE NOTES
#mediterranean#wraps#pita
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