Crispy Chickpea Pita Recipe

Name: Crispy Chickpea Pita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 2 (15 1/2 ounce) cans chickpeas, rinsed and drained; 3 tablespoons fresh lemon juice; ¼ cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves; ¾ teaspoon kosher salt; ½ teaspoon black pepper; 4 plum tomatoes, diced; 4 pita bread or 1 piece flat bread, warmed; 1 (8 ounce) container hummus (many great homemade recipes on food.com); 1 small red onion, thinly sliced; 1 teaspoon hot sauce (such as Tabasco or Sriracha); ½ cup plain yogurt; 1 lemon, cut into wedges

Servings: persons

3 tablespoons olive oil, divided
2 (15 1/2 ounce) cans chickpeas, rinsed and drained
3 tablespoons fresh lemon juice
¼ cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves
¾ teaspoon kosher salt
½ teaspoon black pepper
4 plum tomatoes, diced
4 pita bread or 1 piece flat bread, warmed
1 (8 ounce) container hummus (many great homemade recipes on food.com)
1 small red onion, thinly sliced
1 teaspoon hot sauce (such as Tabasco or Sriracha)
½ cup plain yogurt
1 lemon, cut into wedges

1
Heat 2 tablespoons of the oil in a medium skillet over medium-high heat.
2
Add the chickpeas and cook, stirring occasionally, until slightly browned, about 5 minutes.
3
Remove from heat.
4
Add the lemon juice, chopped parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and toss.
5
In a small bowl, combine the whole parsley leaves, tomatoes and the remaining oil, salt and pepper.
6
Divide the warm pitas or flat bread among individual plates and spread with the hummus.
7
Top with the chickpeas, onion and hot sauce.
8
Serve with the parsley salad, yogurt and lemon wedges.

239

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 13 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 2 (15 1/2 ounce) cans chickpeas, rinsed and drained, 3 tablespoons fresh lemon juice, ¼ cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves, and more.

Yes, Crispy Chickpea Pita falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Chickpea Pita

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