If you couldn’t resist making pitas last week because they looked like so much fun, you may be now wondering what to put in them.
Sure, you could do hummus and veggies, or sandwich fixings, or tuna salad, but maybe you’re in the mood for something different, something summery, something like….
Smashed Chickpea Salad!
Wait, wait, come back. It’s better than it sounds!
Here are the ingredients and how to make it:
1/2 c. chickpeas
2-3 T. Greek yogurt
1 t. lemon juice
1 T. parsley, chopped
1/4 t. Greek seasoning (such as Cavender’s)
salt + pepper to taste
cucumber, onion, tomato
If you’re using canned chickpeas, rinse and drain them. I cook mine from dried (in the slow cooker – woo!), so I usually keep the liquid as it’s full of chickpea-y goodness. Place in a bowl and add yogurt, lemon juice, parsley, and seasonings. Now smash it all with a fork. You can make it as smooth or as chunky as you like – I usually leave mine a little on the chunky side as I like the textures.
Next chop the cucumber and tomato into bite-sized pieces, and mince your onion fairly smallish. Toss that all with the chickpea salad.
Toast your pita and stuff all that chickpea salad into it. Eat up!
This is a speedy lunch that feels really fresh and light, but is super satisfying because of all the chickpeas. It’s simple to tweak with the flavorings (and honestly, feel free to use a dab of mayo in there if you don’t have lemon juice or…just like mayo!), and it’s easy to eat one-handed, which leaves your other hand free to corral toddlers.
Hope you like it!