Chickpeas are easily one of the most loved legumes. They give us hummus, falafel and are the perfect addition to any veggie soup or stew. For anyone trying to eat a more plant based diet, having a few cans on hand at all times is essential.
These easy Spiced Chickpea Pita Pockets are a perfect easy meal for a weeknight dinner, or meal prep for the week. The combination of the fresh cucumber and tangy yogurt sauce with the sweet-spicy chickpeas is so perfect even the meat lovers will be satisfied. (Though if you have a particularly tough one you can definitely swap the chickpeas for chicken)
Chickpeas are loaded with healthy nutrients like folate, manganese and iron. The combination of the protein and fiber content promotes slow digestion and will keep you full and satisfied between meals. Chickpeas also have eight of the nine essential amino acids, but when paired with a whole wheat pita like this recipe the missing methionine is covered to create a great source of complete protein.
Vegan Spiced Chickpea Pita Pockets
Equipment
- Food Processor or Blender
Ingredients
Chickpeas
- 1 can Chickpeas
- 1/2 tsp Turmeric
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Coriander
- 1/2 tsp Ground Ginger
- 1/2 tsp Onion Powder
- 1/2 tsp Cayenne
- pinch Salt and Pepper
- 2 tsp Olive Oil
Sauce
- 1 cup Plain Vegan Yogurt
- 3-4 tbsp Fresh Dill
- 1 Green Onion
- 2 cloves Garlic
- 1 Juice from Lemon
- pinch Salt and Pepper
Assembly
- 2 Whole Wheat Pita Rounds
- 1 large handful Arugula
- 1 handful Sprouts
- 1 Sliced Cucumber
Instructions
- Preheat oven to 350F/180C
- Mix chickpeas with spices and olive oil and place on baking tray
- Roast for 20 minutes, stirring halfway through
- Blend sauce ingredients in a food processor or blender until large chunks are gone
- Cut pita rounds in half, creating 4 pockets
- Fill Pockets with Arugula, Sprouts, Cucumber, Chickpeas, and Sauce
- ENJOY!
