Total Time
Prep 10 mins
Cook 20 mins

I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.

Ingredients Nutrition


  1. Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
  2. Cut pita bread in half, line both side with a few lettuce leaves.
  3. Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).
Most Helpful

5 5

Wonderfully fresh, and easy recipe! This is so tasty! I followed this exactly~except I used dried chickpeas, and cooked them until completely cooked. I love the use of cucumber, onion, pepper, and oregano. I made a flat-bread sandwich with added tofu. Great, and absolutely terrific! Made for *Everyday is a Holiday* March 2009.

5 5

Delicious! I added chopped fresh tomato and avocado to mine.

5 5

Great recipe! It's fresh, healthy and delicious - just what I like in a recipe. I did use extra oregano and lemon juice to give a bit more flavor to the dressing, but other than that I followed the recipe exactly. Instead of serving in pita bread I just ate it as a salad with feta and tomatoes. This is a perfect salad to make on Sunday night for a few work lunches during the week. Thanks for posting.

Get Healthy Your Way

Totally Satisfying. Totally Made by You.
The 16 Benefits You Won't Believe
Bust Your Cravings and Button Your Jeans!