How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chickpea and Eggplant Pita Pockets?

You need 8 ingredients. The key ingredients include: 6 4-inch pita breads, 2 Tbs. olive oil, 1 lb. Japanese eggplant, unpeeled, cut into 3/4-inch cubes, 1 1/4 cups chopped sweet onions, preferably Vidalia, and more.

Is Chickpea and Eggplant Pita Pockets suitable as vegetarian?

Yes, Chickpea and Eggplant Pita Pockets falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Chickpea and Eggplant Pita Pockets?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea and Eggplant Pita Pockets Recipe

Name: Chickpea and Eggplant Pita Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 4-inch pita breads; 2 Tbs. olive oil; 1 lb. Japanese eggplant, unpeeled, cut into 3/4-inch cubes; 1 1/4 cups chopped sweet onions, preferably Vidalia; 1 15.5-oz. can chickpeas, drained, 1/2 cup liquid reserved; 1 Tbs. fresh lemon juice; 2 tsp. ground cumin; 3 Tbs. minced fresh mint

Try this homemade Chickpea and Eggplant Pita Pockets recipe the whole family will love. Made with pita breads, olive oil, Japanese eggplant and sweet on…

This Chickpea and Eggplant Pita Pockets relies on simple, everyday ingredients such as inch pita breads, tbs. olive oil, tbs. fresh lemon juice and ground cumin. It comes together quickly and makes 4 servings, at about 558 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

6 4-inch pita breads
2 Tbs. olive oil
1 lb. Japanese eggplant, unpeeled, cut into 3/4-inch cubes
1 1/4 cups chopped sweet onions, preferably Vidalia
1 15.5-oz. can chickpeas, drained, 1/2 cup liquid reserved
1 Tbs. fresh lemon juice
2 tsp. ground cumin
3 Tbs. minced fresh mint

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Quick Info

Servings
4 servings
Calories
558 kcal
Category
Vegetarian

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