Chickpea Salad Pitas

Total Time
10 mins
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.

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  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

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.

4 5

Made this as a regular salad, thought the dressing could use a bit more seasoning for my taste. Will definitely use up the left over salad with pita and leftover tzatziki for a great lunch. Thanks for posting. Made for ZWT 6.