Chickpea & Feta Pitas
Mediterranean-spiced chickpeas tossed with crumbled feta, fresh parsley, and lemon juice, tucked into warm pita with paprika oil. A quick vegetarian lunch bursting with bright, tangy flavors.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minThis 20-minute pita pocket starts with olive oil infused with smoky paprika, brushed inside warm bread for flavor that hits you at first bite.
Sauté garlic and onions until fragrant, then toss in chickpeas to warm through before finishing with a squeeze of lemon juice and a shower of fresh parsley.
Crumble in salty feta at the last second so it softens but doesn’t melt, creating creamy pockets throughout the filling.
Pro Tips
- Use good-quality extra virgin olive oil; it’s the foundation of flavor here
- Warm pitas in a dry skillet or directly over a gas flame for the best texture
- Don’t skip the paprika oil; it adds smoky depth to every bite
- Add crisp lettuce, cucumber, or tomato for extra crunch and freshness
Ingredients
5-6 tortillas
1/2 tsp paprika
4 TBS EVOO
1 red onion
1 1/2 TBS lemon juice
5 oz feta
2 garlic cloves
1/2 red chili
14 oz can of chickpea
handful of parsley
Directions
Combine half of EVOO with paprika. Sauté rest of EVOO with onion and garlic. Add chickpeas then lemon juice and parsley. Once warm, add feta.
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