Crunchy roasted chickpeas meet creamy feta in soft pita pockets—perfect for a meatless Monday, lunch-on-the-go, or a light dinner!
🛒 Ingredients (Makes 4 pockets)
Roasted Chickpeas
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1 can (15 oz) chickpeas, drained & rinsed
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1½ Tbsp olive oil
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1 tsp paprika
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½ tsp ground cumin
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½ tsp garlic powder
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Salt & pepper, to taste
For the Pockets
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2 large pita breads, halved (makes 4 pockets)
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½ cup crumbled feta cheese
Inspiration from roasted chickpea pita variations filled with feta and fresh veggies.
🔥 Instructions
1. Roast the Chickpeas
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Preheat oven to 400 °F (200 °C).
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Pat the chickpeas dry; toss in olive oil, paprika, cumin, garlic powder, salt, and pepper.
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Spread in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes, shaking halfway, until crisp and goldez.
2. Prep the Pitas
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Warm pita halves briefly in the oven (2–3 min) or microwave to soften.
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Optionally spread hummus, tzatziki, or a dollop of yogurt inside each for extra creaminess .
3. Assemble
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Fill each pita pocket with a generous scoop of crispy chickpeas.
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Sprinkle in feta cheese.
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Optionally add fresh toppings: chopped cucumber, tomato, red onion, arugula, or dill.
💡 Pro Tips & Variations
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Spice it up: Add a pinch of cayenne or curry powder for heat .
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Herbs & greens: A sprinkle of dill, parsley, or fresh arugula adds a bright finish .
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Sauce ideas: Drizzle tzatziki, ranch-style yogurt dressing, harissa mayo, or hummus inside before stuffing.
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Make ahead: Chickpeas stay crispy for hours at room temp, though they soften a bit in the fridge .
🗣️ Reddit Love
One Redditor describes a similar combo that nails the flavors:
“toasted pita pocket slathered with sour cream, add roasted chickpeas, cucumbers, tomatoes, feta cheese, dill and hot sauce (optional). soooo delicious”
🍽 Serving Suggestions
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Enjoy warm with pita chips or fresh fruit on the side.
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Add crunchy slaw or a crisp salad dressed in lemon vinaigrette.
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Great for meal prep—load ’em up in the morning for a flavor-packed lunch.
📝 Summary
| Step | What to Do |
|---|---|
| Prep | 5 min (drain + season chickpeas) |
| Roast | 20–25 min for crispy chickpeas |
| Assemble | 5 min—warm pitas, fill with chickpeas, feta, toppings |
Total time: ≈ 30 minutes
🎉 Final Thoughts
These Crispy Roasted Chickpea & Feta Pita Pockets are nutritious, delicious, and endlessly flexible. Whether you’re sticking to the basic combo or loading them up with fresh veggies and sauces, they’re sure to delight.
Made it already? I’d love to hear your favorite add-ins or tips! Want more plant-based pocket recipes? Just say the word.