Crispy Chickpea Pita Pockets

Ingredients

• 1 can chickpeas, drained and dried
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 4 pita pockets
• 1 cup chopped lettuce
• 1 tomato, diced
• 1/4 cup tahini
• 1 lemon, juiced
• Warm water as needed
• Salt

Instructions

1. Step 1

   Cook chickpeas with olive oil, paprika, and salt in a skillet until crisp.

2. Step 2

   Whisk tahini, lemon juice, salt, and enough warm water to make a sauce.

3. Step 3

   Warm pita pockets.

4. Step 4

   Fill with lettuce, tomato, crispy chickpeas, and tahini sauce.

5. Step 5

   Serve while the chickpeas are hot.

Recipe notes

Add pickles or red onion for extra snap.

Storage tips

Store chickpeas separately and re-crisp in a skillet before serving.

Nutrition note

A budget-friendly vegetarian meal with plant protein and fiber.

Recipe tags