Ingredients
Scale
- 2 tablespoons olive oil
- 3 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 (15 oz) cans chickpeas, drained and rinsed (or 3 cups)
- 1/3 cup sliced Kalamata olives
- 1/2 cup diced cherry tomatoes
- 1/2 cup diced cucumber
- 1/4 cup diced red onion
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
- 4 pieces of pita bread, cut in half
- Lettuce leaves, if desired
Instructions
- Whisk together olive oil, red wine vinegar, and Dijon mustard in a large bowl.
- Gently mash drained chickpeas in the bowl until slightly broken up.
- Fold in Kalamata olives, cherry tomatoes, cucumber, red onion, and parsley.
- Season with salt and pepper to taste.
- Stuff the mixture into pita halves, adding lettuce if desired.
Notes
Store any leftovers in an airtight container in the fridge for up to three days.
Customize with additional vegetables like bell peppers for extra crunch.
The recipe yields about 8 half pita sandwiches, perfect for sharing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 200
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg