Vegetarian Pita Pockets


  • 8 pita bread rounds
  • 1 large can of chickpeas, drained
  • 2 tbs extra virgin olive oil
  • 4 scallions, sliced (white and green parts)
  • 2 tbs of toasted sesame seeds (toast in a dry fry pan for 2 minutes using medium high heat)
  • juice from 2 lemons
  • kosher salt and fresh cracked black pepper
  • 2 tsp of red pepper flakes
  • 2 cloves garlic, minced
  • 1 ripe tomato, halved and sliced
  • 1 red onion, halved and sliced thin
  • 8 large butter or romaine lettuce leaves
  • 1 cucumber, sliced into rounds, skin on
  • 1/2 cup plain yogurt
  • Parsley for garnish

This a a healthy vegetarian sandwich that has a Mediterranean influence.


  • Drain chickpeas and place in a blender with the olive oil, garlic and lemon juice.
  • Put 1/2 cup of the chickpeas aside for garnish.
  • Process until mixture is smooth. Place in a bowl.
  • Add the scallions and red pepper flakes and mix well with bean mixture.
  • Slightly heat the pita rounds.
  • Spread the bean mixture evenly over the pita rounds.
  • Add a lettuce leaf to each pita.
  • Add the cucumbers and alfalfa sprouts and drizzle each round with the yogurt.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.