Description
A delightful blend of crispy chickpeas and fresh veggies wrapped in warm pita, perfect for gatherings and busy weeknights.
Ingredients
Scale
- 1/2 cup (120g) cooked chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt to taste
- 4 small pita breads
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced cucumbers
- 1/4 cup diced red onions
- 1/4 cup crumbled feta cheese
- 2 tablespoons tahini sauce
Instructions
- Heat the olive oil in a pan over medium heat.
- Add the chickpeas, cumin, paprika, garlic powder, and salt to the pan. Cook for 5-7 minutes, stirring occasionally, until the chickpeas become slightly crispy.
- Warm the pita breads in a toaster or oven for 1-2 minutes until they’re soft and pliable.
- Distribute the chickpea mixture among the warm pita breads.
- Top each pita with shredded lettuce, diced tomatoes, cucumbers, and red onions.
- Sprinkle crumbled feta cheese over each pita.
- Drizzle tahini sauce over the assembled tacos.
- Fold the pita breads gently to form tacos and serve immediately.
Notes
Store leftovers separately in the refrigerator for up to three days. The chickpea mixture can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chickpea tacos, Mediterranean recipe, healthy dinner, vegetarian tacos