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.




20 min


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