Why You’ll Love This Recipe
You’ll love this recipe because it’s incredibly versatile, healthy, and full of bright, satisfying flavors. The combination of crunchy vegetables, creamy feta, and flavorful chickpeas creates a delightful bite every time. Plus, it’s an easy meal to prepare, taking less than 20 minutes from start to finish. Whether you’re a fan of Greek cuisine or just looking for a tasty vegetarian meal, these pita pockets are the perfect choice.
Ingredients
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- ½ pint cherry tomatoes, chopped
- ¼ small red onion, chopped
- ¼ English cucumber, chopped
- ½ cup crumbled feta
- 1 cup arugula, chopped
- 8 ounces store-bought tzatziki
- 2 to 3 pita pockets, sliced in half
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by preparing all your ingredients. Drain and rinse the chickpeas, then chop the cherry tomatoes, red onion, cucumber, and arugula.
- In a large bowl, combine the chickpeas, tomatoes, red onion, cucumber, feta, and arugula. Toss everything together gently to combine.
- Warm the pita pockets in the oven or on a skillet for about 1–2 minutes, just until they’re soft and pliable.
- Once the pita pockets are warm, slice them in half and stuff each half with the chickpea and vegetable mixture.
- Drizzle about 2 tablespoons of tzatziki into each pita pocket. Serve immediately, and enjoy!
Servings and Timing
- Servings: 2 to 3
- Preparation time: 10 minutes
- Cook time: 5 minutes
Variations
- Grilled Vegetables: Add grilled veggies like zucchini or bell peppers for extra flavor.
- Protein Additions: For extra protein, try adding grilled chicken or lamb.
- Vegan Version: Swap out the feta for a plant-based cheese or simply omit it for a vegan-friendly version.
- Spicy Tzatziki: Add a pinch of cayenne pepper or red chili flakes to the tzatziki to give it a spicy kick.
Storage/Reheating
- Storage: Store the filling (chickpea, veggie, and feta mixture) in an airtight container in the fridge for up to 2 days. Keep the tzatziki separate and refrigerated as well.
- Reheating: Warm the pita pockets in the oven for about 1–2 minutes before serving. If the chickpea mixture is cold, you can heat it in the microwave or on the stovetop for a few minutes.
FAQs
1. Can I make this recipe in advance?
Yes, you can prepare the filling and store it in the fridge for up to 2 days. Assemble the pita pockets just before serving to keep them fresh.
2. Can I use a different type of cheese instead of feta?
Yes, you can substitute feta with goat cheese, ricotta, or even a dairy-free cheese if you prefer.
3. How do I make my own tzatziki?
To make homemade tzatziki, combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, and olive oil. Season with salt and pepper to taste.
4. Can I use whole wheat pita instead of regular pita?
Yes, whole wheat pita would make a great, healthier alternative and adds extra fiber.
5. Is this recipe gluten-free?
This recipe is not gluten-free as it contains pita. However, you can substitute the pita with a gluten-free pita or lettuce leaves for a low-carb option.
6. Can I add meat to this recipe?
Yes, grilled chicken, lamb, or beef would complement the flavors of the pita pockets if you're looking to add some meat.
7. Can I freeze these pita pockets?
It’s best to freeze the filling separately, as the pita may become soggy after freezing. Reheat the filling and stuff it into the pita before serving.
8. How can I make this recipe spicier?
Add chili flakes, jalapenos, or hot sauce to the filling or the tzatziki to give the dish a spicy kick.
9. Can I use a different type of legume instead of chickpeas?
Yes, you can use other beans like black beans or kidney beans as an alternative to chickpeas.
10. How do I keep the pita from getting soggy?
To avoid soggy pita, serve immediately after assembling or keep the tzatziki on the side and add it just before eating.
Conclusion
These Greek-inspired pita pockets are the perfect combination of fresh vegetables, creamy feta, and hearty chickpeas, all wrapped in a warm pita. Quick to prepare and full of flavor, this recipe is ideal for a light, satisfying meal. With simple ingredients and the flexibility to adjust to your taste, these pita pockets are sure to become a regular in your recipe rotation.
Greek-Inspired Pita Pockets
- Total Time: 25minutes
- Yield: 2 Servings
- Diet: Vegetarian
Description
These Greek-inspired Pita Pockets are a quick, healthy meal packed with fresh vegetables, creamy feta, hearty chickpeas, and tangy tzatziki. A perfect balance of flavors and textures, they’re ideal for a quick lunch or light dinner. Ready in under 20 minutes, this versatile recipe is customizable and can easily be made vegan or gluten-free!
Ingredients
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- ½ pint cherry tomatoes, chopped
- ¼ small red onion, chopped
- ¼ English cucumber, chopped
- ½ cup crumbled feta
- 1 cup arugula, chopped
- 8 ounces store-bought tzatziki
- 2 to 3 pita pockets, sliced in half
Instructions
- Prepare all your ingredients: drain and rinse the chickpeas, then chop the tomatoes, onion, cucumber, and arugula.
- In a large bowl, combine the chickpeas, tomatoes, onion, cucumber, feta, and arugula. Toss gently to combine.
- Warm the pita pockets in the oven or on a skillet for 1–2 minutes until soft and pliable.
- Slice the pita pockets in half and stuff each with the chickpea and vegetable mixture.
- Drizzle about 2 tablespoons of tzatziki into each pita pocket and serve immediately.
Notes
- Grilled Vegetables: Add grilled zucchini or bell peppers for extra flavor.
- Protein Additions: Add grilled chicken, lamb, or tempeh for extra protein.
- Vegan Version: Omit feta or substitute with plant-based cheese.
- Spicy Tzatziki: Add cayenne pepper or red chili flakes to the tzatziki for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Bake
- Cuisine: Greek
