Spicy Roasted Chickpea Pita Pockets




Hello! I know it's been forever, but I'm finally resurfacing after the busiest month (okay, 6 weeks...) evarrr! I'm super excited to be sharing a flavor-packed recipe for these spicy roasted chickpea pita pockets with you all today! I've had this post ready for a couple of days, but I decided to publish it on a Sunday... just in time for "meatless Monday"meal planning, ya know, if you do that sort of thing.




The inspiration for these vegetarian pita sandwiches came from a trusty, old Cooking Light cookbook I have on my book shelf. The original recipe uses a combination of mixed greens and a creamy chickpea and chicken salad for a filling in some pita pockets.




Honestly, the picture of that tasty-looking, chickpea and chicken salad pita sandwich catches my eye every single time I flip through the pages of that book, but oddly I've  never made that exact recipe. I put my own spin on the concept and made a sandwich filling with spicy roasted chickpeas and a zesty lime vinaigrette!




My love of lime-based dressing is as real as it ever was too... I seem to put some version of that stuff on everything!

In general, I enjoy roasted chickpeas as a snack and presently this is my favorite spicy seasoning blend for roasting them...even if I'm not putting them in a pita pocket. However, this sandwich is a healthful, satisfying, meatless meal and I sure hope you all enjoy it!

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Spicy Roasted Chickpea Pita Pockets                    printable recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 - 6 servings

Ingredients

For the lime dressing:
  • 2 tablespoons of extra-virgin olive oil
  • 2 tablespoon lime juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon of salt
  • 1/4 teaspoon finely ground black pepper
  • 1/4 teaspoon sugar

For the roasted chickpeas:
  • 2 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
  • 2 tbsp extra-virgin olive oil 
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon finely ground black pepper
  • 1/2-1 teaspoon salt (to taste)

For the salad
  • 2-3 cups mixed salad greens (I used a bag of simple Romaine salad mix)
  • 1/2 medium cucumber, rinsed and diced
  • 1 Roma tomato, seeded and chopped
  • 1/2 small yellow bell pepper, rinsed and coarsely chopped
  • 1/4 quarter red onion, finely sliced or coarsely chopped (as you prefer) 

For the sandwiches:
  • Pita bread rounds, cut in half

Instructions

1. Pre-heat oven to 375°. Prepare a baking sheet with parchment paper and set it aside. In a small bowl, mix all ingredients for the lime dressing together, cover and set bowl aside.

2. Place the chickpeas into another medium-size bowl and add the oil and spices. Use your hands or a wooden spoon to gently coat the chickpeas with oil and seasonings. Spread seasoned chickpeas evenly onto the prepared baking sheet and place it into the pre-heated oven. (While chickpeas are roasting, make your salad) Allow to bake for about 20 minutes, stirring at least once, or until chickpeas appear somewhat crisp and done.  Remove baking sheet from oven and place on a cooling rack.

3. Make the salad. Toss lettuce and all other veg in another medium-size bowl, cover and set aside.

4. To build the pita pocket sandwiches, place 1/2 cup of prepared salad into pita pocket and top with 1/3- 1/2 cup spicy roasted chickpeas and then drizzle with lime dressing.  Serve with potato chips or fresh fruit and enjoy!
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Here are a few more recipes with my fave lime-based dressings you might enjoy:

Southwestern Brown Rice Salad

Chickpea Salad With Honey-Lime Vinaigrette

Corn and Black Bean Salad with Smoky Honey-Lime Dressing

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8 comments

  1. What a delightful meal! Those spicy roasted chickpeas would be great as a salad topping too.

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  2. What a great dish! Love roast chickpeas, and this is such an interesting way to use them -- very creative. And tasty. :-) Thanks!

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  3. Your chickpea pitas sound great and I love all the spices you used to make them so flavorful.

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  4. Now that Mark’s system allows him to eat chickpeas, we are all over them! Never thought of a pita filled with them, though! Can’t wait!

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