Mediterranean Chickpea Pitas
Cool, crunchy bell pepper and tender chickpeas tucked into hummus-lined pita pockets.
By PlatePatch · Recipe image is an illustration.
Dinner · 10 min total (10 min prep, 0 min cooking) · 4 servings
Ingredients
- 1 can Chickpeas
- 8 oz Hummus
- 4 ct Pita bread
- 1 ct Bell peppers
How to make it
- Drain and rinse the chickpeas; wash the bell pepper and cut it into thin strips.
- Open four pita breads carefully to create pockets without tearing through their bottoms.
- Divide the measured hummus between the pitas, spreading a little inside each pocket.
- Fill the pockets with the drained chickpeas and sliced pepper.
- Serve promptly, keeping components separate when a household member prefers that presentation.
Check package directions, ingredient suitability and safe cooking temperatures before serving. Timings are estimates.
Related recipes
- Chickpea Tomato Skillet
- Hummus Crunch Wraps
- Sheet-Pan Chicken & Vegetables
- Chickpea Cucumber Mint Crunch Salad
Plan more than one meal
Make this recipe part of a week built around your household and the ingredients you already have. Check pantry-based ideas, or let PlatePatch help plan your meals and grocery list.
Make the portions work for your week
Compare pantry quantities with the servings you need. If you are cooking for different eaters, review separate components and individual plates. To see how meals connect, watch the PlatePatch phone demo.