Name: Mediterranean Chickpea Salad Pitas
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 lb 93% lean ground beef; 1 tbsp olive oil; 1 tbsp chili powder; 1 tsp ground cumin; 1 clove garlic, minced; 1 red bell pepper, diced; 3 cups cooked quinoa; 2 cups baby spinach; Salt and pepper to taste

Home

Recipes

Mediterranean Chickpea Salad Pitas

Meal Slot:

Lunch

Prep Time:

minutes

Cook Time:

minutes

Protein:

Carbs:

Fat:

Cuisine:

Mediterranean

Allergens:

gluten

Serves:

Description

This no-cook recipe is a fantastic option for a quick, wholesome meal that’s full of plant-based protein and fiber. Combining mashed chickpeas with crisp vegetables and a bright lemon-herb dressing, it offers a flavorful and macro-friendly way to enjoy a light yet filling lunch or dinner. It's also excellent for meal prep!

Ingredients

1 (15 oz) can chickpeas, rinsed and drained
1/4 cup finely diced cucumber
1/4 cup finely diced tomato
2 tbsp finely diced red onion
2 tbsp chopped fresh parsley
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp total of: dried oregano, garlic powder, and salt
2 whole wheat pita breads

Directions

In a medium bowl, mash the rinsed and drained chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
Add the diced cucumber, tomato, red onion, and fresh parsley to the bowl.
Pour in the olive oil and lemon juice, then sprinkle with oregano, garlic powder, and salt.
Mix well until all ingredients are thoroughly combined.
Warm the pita breads slightly if desired (in a toaster or microwave). Carefully open each pita to form a pocket.
Spoon half of the chickpea salad into each pita pocket and serve immediately.