I have a super delicious yet embarrassingly simple meal to share today.
These roasted chickpea pitas have been my go-to lunch lately — for weeks on end.
Sometimes, in the middle of fall when I adore pumpkin, squash and Brussels sprouts, I get a little burned out on seasonal recipes. I just want something familiar that works any time of year.
So I keep coming back to this: a simple, satisfying pita filled with crunchy roasted chickpeas and bright, Mediterranean flavors.
The idea stuck with me after seeing someone at Whole Foods eating a chickpea-filled pita one afternoon. I wanted one immediately and couldn’t stop thinking about it. It’s not a revolutionary concept — I frequently roast chickpeas and enjoy pitas with chicken or steak — but the combination here is just so right.
Simple meals that taste incredible are my favorite. They fill you up and keep you satisfied. I can usually skip snacking until dinner, aside from the inevitable afternoon craving for something sweet.
Homemade pitas are the best — fluffy, pliable and so much better than store-bought. I don’t always have time to make them, but when I do I find they keep for a few days and stay fresh. A whole wheat version is wonderful because it feels hearty and substantial, and once you’ve made a batch you won’t miss grocery-store pitas.
I like to pair these pitas with Greek-inspired toppings: a tangy salad, creamy whipped feta or hummus, olives, roasted red peppers and fresh herbs. The lemony, briny flavors from olives and vinegar make the whole thing sing — sometimes I swear I could drink the dressing.
I switch things up depending on what’s in the fridge. Some days I spread more whipped feta and less hummus, other days I pile on marinated artichokes, tomatoes and tons of herbs. A drizzle of good olive oil finishes it off every time.
Most importantly, the roasted chickpeas bring a crunchy, spiced texture that contrasts perfectly with the soft pita. For a texture lover, that contrast is everything.
Crunchy Roasted Chickpea Pitas
Ingredients
- 2 cans chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon brown sugar
- pinch allspice
- 1 cup cherry or grape tomatoes halved
- 1/2 cup your favorite hummus
- 4 ounces feta cheese crumbled
- fresh dill and oregano for topping
- olive oil for drizzling
whole wheat pita
- 1 cup warm water
- 1 package active dry yeast (2 1/4 teaspoons)
- 1 tablespoon honey
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour plus extra for kneading
- 1/2 teaspoon salt
- canola oil for brushing
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
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Pat the chickpeas as dry as possible on a paper towel and remove any loose skins.
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Spread the chickpeas on the baking sheet, drizzle with olive oil and season with salt, pepper, smoked paprika, garlic powder, brown sugar and a pinch of allspice. Toss to coat and arrange in a single layer. Roast 15–20 minutes, toss and flip, then roast another 15–20 minutes until crispy. This will make extra chickpeas — they keep well for snacking during the week.
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To assemble, spread each pita with hummus, top with roasted chickpeas, chopped tomatoes, fresh dill and a sprinkle of feta. Drizzle with olive oil and add olives or roasted red peppers if desired.
whole wheat pita
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Combine warm water, yeast and honey in a bowl and stir once. Let sit until foamy, about 10 minutes. Stir in whole wheat flour, all-purpose flour and salt until a dough forms. If it’s sticky, add a bit more all-purpose flour. Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Rub oil in a bowl, place the dough inside, cover and let rise in a warm spot until doubled, about 1 1/2 hours.
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Punch the dough down, knead briefly and divide into 8 equal pieces. Roll each piece very thin.
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Heat a cast-iron skillet over medium-high and brush with a little canola oil. Cook each thin dough round about 30 seconds until it starts to bubble, flip and cook 1–2 minutes until puffed and golden in spots, flip again and cook another minute. Repeat with the remaining rounds.
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Now I have no choice but to make this for lunch.