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Grilled Chickpea Veggie Pita

Grilled Chickpea Veggie Pita

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If you’re in search of a quick yet satisfying meal, the Grilled Chickpea Veggie Pita is a must-try! This wholesome dish combines za’atar-spiced chickpeas with fresh vegetables, all nestled in warm, toasty whole grain pitas. Perfect for busy weeknights or casual family meals, these customizable pitas ensure everyone can enjoy their favorite fillings. Packed with protein and fiber, this recipe not only fuels your body but also tantalizes your taste buds with its vibrant flavors. Whether enjoyed as a hearty lunch or a delightful dinner, these pitas are sure to impress!

Ingredients

Scale
  • 2 tbsp avocado oil, divided
  • 1, 15 oz can chickpeas, rinsed and drained
  • 1/2 yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 4 oz of mushrooms, finely diced
  • 5 cloves garlic, minced or crushed
  • 1 tbsp tomato paste
  • 1/2 tbsp soy sauce or coconut aminos
  • 2 tsp za’atar
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp fennel seeds
  • 1/4 cup parsley, minced
  • Salt and pepper to taste
  • 3 whole grain pitas
  • 1/2 cup plain, unsweetened vegan Greek-style yogurt or your favorite thick vegan yogurt
  • Juice of half a lemon
  • 1 clove garlic, crushed or finely grated
  • 1/4 cup cilantro, finely minced
  • 2 tsp extra virgin olive oil, optional

Instructions

  1. In a bowl, roughly mash the chickpeas with a fork and set aside.
  2. Sauté diced onions, bell peppers, and mushrooms in avocado oil until softened.
  3. Add garlic, tomato paste, mashed chickpeas, soy sauce (or coconut aminos), za’atar, cumin, coriander, and fennel seeds; sauté for 2 more minutes.
  4. Stir in minced parsley and season with salt and pepper to taste.
  5. Preheat the grill; cut pitas in half and stuff them with the chickpea mixture. Brush lightly with oil and grill for 3–4 minutes.
  6. For the yogurt sauce, combine yogurt, lemon juice, garlic (if desired), cilantro; whisk until smooth and season to taste.

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