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Fresh Vegetarian Cucumber and Chickpea Stuffed Pita Pockets

A quick and delicious meal featuring a crunchy cucumber and chickpea filling stuffed into warm pita pockets, perfect for lunch or a light dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 pockets
Course: Light Dinner, Lunch
Cuisine: Mediterranean, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas (15 oz / 425g), drained and rinsed
  • 1 large cucumber (about 8 oz / 225g), diced
  • ½ cup Greek yogurt (full-fat or 2%)
  • ¼ cup chopped fresh parsley (about 10g)
  • ¼ cup chopped fresh mint (about 10g) or substitute cilantro or dill
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • to taste salt and pepper (start with ½ teaspoon salt)
  • 4 medium pita pockets (whole wheat or white)

Method
 

Preparation
  1. Drain and rinse the chickpeas well.
  2. Dice the cucumber into small, bite-sized pieces.
  3. Chop the parsley and mint finely.
  4. Mince the garlic clove.
  5. Warm pita pockets briefly if cold.
  6. In a large mixing bowl, gently mash the chickpeas with a fork or potato masher until a mix of chunky and smooth textures is achieved.
  7. Add diced cucumber, chopped herbs, minced garlic, Greek yogurt, olive oil, lemon juice, ground cumin, salt, and pepper to the mashed chickpeas.
  8. Stir gently until well combined. Adjust seasoning to taste.
  9. Carefully cut each pita in half to form pockets and open gently with fingers to avoid tearing.
  10. Spoon a generous amount of the chickpea and cucumber filling into each pita pocket.
  11. Optionally, add extra fresh herbs or a drizzle of olive oil on top before serving.

Notes

For best results, warm your pita before stuffing. Store any leftover filling separately in the refrigerator for about 2-3 days. For added flavor, consider mixing in avocado or hummus.