Chickpea Cucumber Mini Pita Pizzas Recipe

Name: Chickpea Cucumber Mini Pita Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Mini Whole Wheat Pitas; 1 whole Medium English Cucumber, Spiraled Or Thinly Sliced; 10 whole Grape Tomatoes Sliced; 1 cup Cooked Chickpeas (aka Garbanzo Beans); 1/4 teaspoons Cumin; 1/4 teaspoons Coriander; 1/4 teaspoons Granulated Garlic; ⅛ teaspoons Fine Grain Sea Salt; 1 pinch Black Pepper; ⅛ teaspoons Red Pepper Flakes (optional); 1/4 cups Fresh Parsley (with Most Of The Stems Removed); 2 teaspoons Olive Oil (use More For Desired Consistency); 1/2 cups Non-fat Plain Greek Yogurt; 1/4 teaspoons Fine Grain Sea Salt; 1/4 teaspoons Black Pepper; 1/4 teaspoons Dried Dill Weed; 1 Tablespoon Olive Oil; 4 Tablespoons Lemon Juice

Servings: persons

4 Mini Whole Wheat Pitas
1 whole Medium English Cucumber, Spiraled Or Thinly Sliced
10 whole Grape Tomatoes Sliced
1 cup Cooked Chickpeas (aka Garbanzo Beans)
1/4 teaspoons Cumin
1/4 teaspoons Coriander
1/4 teaspoons Granulated Garlic
⅛ teaspoons Fine Grain Sea Salt
1 pinch Black Pepper
⅛ teaspoons Red Pepper Flakes (optional)
1/4 cups Fresh Parsley (with Most Of The Stems Removed)
2 teaspoons Olive Oil (use More For Desired Consistency)
1/2 cups Non-fat Plain Greek Yogurt
1/4 teaspoons Fine Grain Sea Salt
1/4 teaspoons Black Pepper
1/4 teaspoons Dried Dill Weed
1 Tablespoon Olive Oil
4 Tablespoons Lemon Juice

1
Place the chickpeas, cumin, coriander, garlic, salt, pepper, red pepper flakes and parsley in a food processor and pulse a 3 to 4 times to combine.
2
Scrape down the sides and drizzle olive oil over mixture, processing until well combined with small chunks remaining.
3
(If you want a smoother spread, add 1 to 2 teaspoons more olive oil and process to desired consistency.)
4
Preheat toaster oven to 425 degrees F. Lightly rub olive oil on bottoms of pita pockets.
5
Place pitas oiled side up on a cookie sheet and bake for 5 to 6 minutes until lightly browned and crispy.
6
While pitas cook, prepare yogurt sauce.
7
In a small bowl, whisk together yogurt, sea salt, pepper, dill weed and olive oil.
8
Whisk in lemon juice a tablespoon at a time until desired consistency is achieved.
9
Spread chickpea mixture onto each pita, top with cucumbers and sliced tomatoes.
10
Drizzle with yogurt sauce and enjoy.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 18 ingredients. The key ingredients include: 4 Mini Whole Wheat Pitas, 1 whole Medium English Cucumber, Spiraled Or Thinly Sliced, 10 whole Grape Tomatoes Sliced, 1 cup Cooked Chickpeas (aka Garbanzo Beans), and more.

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

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

Chickpea Cucumber Mini Pita Pizzas

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