Crispy Chickpea Salad Stuffed Pita with Tangy Mustard Dressing
These satisfying pita pockets are loaded with crispy roasted chickpeas, fresh spring vegetables, and creamy feta, all drizzled with a zesty Dijon mustard dressing. A perfect vegetarian lunch that's both nutritious and bursting with flavor.
Ingredients
- 400g canned chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 4 large pita breads
- 150g mixed salad leaves
- 1 cucumber, diced
- 200g cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 100g feta cheese, crumbled
- 3 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
Pat chickpeas completely dry with paper towels, then toss with 2 tablespoons olive oil, smoked paprika, garlic powder, cumin, and a pinch of salt.
Spread chickpeas in a single layer on the prepared baking tray and roast for 25 minutes, shaking halfway through, until golden and crispy.
While chickpeas roast, prepare the tangy mustard dressing by whisking together Dijon mustard, extra virgin olive oil, honey, lemon juice, minced garlic, salt, and pepper in a small bowl.
In a large mixing bowl, combine the mixed salad leaves, diced cucumber, halved cherry tomatoes, and sliced red onion.
Warm the pita breads in the oven for the last 2 minutes of chickpea cooking time, then cut each pita in half to create pockets.
Add the crispy roasted chickpeas to the salad mixture and toss gently with half of the mustard dressing.
Stuff each pita pocket generously with the dressed salad mixture and top with crumbled feta cheese.
Drizzle remaining mustard dressing over the stuffed pitas, garnish with fresh parsley, and serve immediately.
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