Veggie Stack Pita Pockets Recipe

Name: Veggie Stack Pita Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 15 -ounce can chickpeas or white beans, rinsed and drained; 1 to 2 tablespoons water; 1/4 cup grated manchego or pecorino romano cheese; 2 teaspoons freshly squeezed lemon juice; 1 teaspoon Kosher salt and freshly ground black pepper; Pinch red pepper flakes; 1/4 cup extra-virgin olive oil; 1/2 ripe Hass avocado, pitted and sliced; 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced; 12 whole-wheat pita minis (3 inches), lightly toasted

Servings: persons

1 15 -ounce can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
12 whole-wheat pita minis (3 inches), lightly toasted

1
1.
2
Puree chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor until smooth, about 5 minutes.
3
Pour in olive oil, with motor running, and process until velvety.
4
Season with pepper, to taste.
5
2.Spoon a scant tablespoon bean spread into toasted pitas.
6
(Store remaining bean dip covered and refrigerated for another use.)
7
Add avocado and cucumber slices, or other vegetables choice and season, to taste, with salt and pepper.
8
Serve wrapped in parchment or butcher paper.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 15 -ounce can chickpeas or white beans, rinsed and drained, 1 to 2 tablespoons water, 1/4 cup grated manchego or pecorino romano cheese, 2 teaspoons freshly squeezed lemon juice, and more.

Yes, Veggie Stack Pita Pockets 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.

Veggie Stack Pita Pockets

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