Loaded Chickpea Pita Pockets

Difficulty: Easy

Serves 4

I really dig a pita pocket every once in a while but I effing hate making felafel and the store-bought ones ain’t usually my jive. I decided to solve this problemo by filling the pockets with something else; chickpeas! Pan-fried and spiced to perfection with salad, homemade quick pickles* (quickles?!) and hummus make these guys a healthy, satisfying and bloody¬†easy meal to whip up in no time. These guys make the perfect addition to a BBQ and how convenient that I’ve chucked them out into the bloggersphere just before the 4th of July?!

* If you have time to pickle the cabbage properly please do, or feel free to use store-bought!

Ingredients

Quick Pickles

  • 1/4 red cabbage, shredded
  • 1 cup white vinegar
  • 1/4 cup caster sugar
  • 1 teaspoon salt

Hummus

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/3 cup tahini
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1 425g can chickpeas
  • Salt

Chickpeas

  • 1 425g can chickpeas
  • 1/2 teaspoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon mixed herbs
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt

Extras

  • 4 pita pockets
  • 1 tomato, diced
  • 1 baby gem lettuce, rinsed and dried
  • 1 Lebanese cucumber, diced
  • Fresh parsley

Chickpea Pita

Method

  1. Make the pickles by chucking the cabbage, vinegar and sugar in a jar and shaking. Place in the fridge for as long as possible, shaking occasionally.
  2. To make the hummus throw the olive oil, lemon juice, tahini, water and garlic into a blender and process until light and fluffy.
  3. Drain the chickpeas and gradually add while blending to create a smooth and creamy texture, add salt to taste.
  4. Now it’s time for the spiced chickpeas! Drain and place on paper towel to absorb any excess moisture.
  5. Heat the olive oil in a pan on high heat before adding the chickpeas, cook for about 8 minutes, tossing the pan occasionally.
  6. Add the paprika, mixed herbs, ground coriander, onion powder, garlic powder, and salt and continue to toss in the pan until the herbs form a semi-crispy coating on the chickpeas.
  7. Warm your pita pockets and cut in half before stuffing with pickles and salad.
  8. Get the chickpeas in there, drizzle with hummus and garnish with fresh parsley.
  9. Serve immediately.

Chickpea Pita

Chelsey