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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Chickpea Cucumber Mini Pita Pizzas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions