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Chickpea & cucumber dill pita

You’ll need:

Pita pocket

1 15oz can chick peas drained

1 tsp Dry dill weed

1/2 Tsp Paprika


1/2 English cucumber finely diced

1 1/2 cup Greek yogurt

3 tbsp fresh dill chopped

2 garlic cloves minced

Fresh spinach

2 Roma tomatoes diced fine

2 tbsp fresh basil chopped

First you’ll need to open and drain the chick peas. Pat dry with paper towel and place into a baking sheet. Sprinkle with salt, dry dill and paprika. Place into a preheated oven at 425 and roast for 8-12 minutes until they become a little crispy.

In a blender or food processor add in yogurt, dill and garlic and pulse until creamy then add in the diced cucumber. Add a little salt to taste and for a little extra zing you can add a dash of lemon juice.

Dice tomatoes and chop basil and drizzle with a little olive oil and a few sprinkles of salt. Mix and let sit for a few minutes.

To assemble open pita pocket and stuff the bottom with spinach. Add a little of the cucumber sauce then top with the chickpeas then tomatoes and the. With the cucumber sauce again. Top with fresh dill for garnish and enjoy!!!

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