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354 kcal
15 min.
Recipe for Breakfast pita pockets stuffed with chickpea salad
Recipe for Breakfast pita pockets stuffed with chickpea salad
Recipe for Breakfast pita pockets stuffed with chickpea salad
Recipe for Breakfast pita pockets stuffed with chickpea salad
Recipe for Breakfast pita pockets stuffed with chickpea salad
Recipe for Breakfast pita pockets stuffed with chickpea salad

Recipe for Breakfast pita pockets stuffed with chickpea salad

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x portion

NaN g

354 kcal

x g

1 kcal

353.8
Calories
15.2g
Prot.
8.4g
Fat
54.4g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Chickpeas, cooked or canned6× tablespoon (90 g)
  • Pitta bread, white70 g
  • Cucumber0.25× portion (50 g)
  • Tomatoes cherry2× piece (40 g)
  • Parsley, fresh2× tablespoon (12 g)
  • Lemon0.5× slice (5 g)
  • Olive oil1× teaspoon (5 g)
  • Cumin1× pinch (1 g)
  • Salt2× pinch (1 g)
  • Pepper, black0.5× pinch (0.5 g)
Add recipe ingredients to "Breakfast" (Today)

How to make Breakfast pita pockets stuffed with chickpea salad

recipe

  1. 1. In a large bowl, lightly mash the chickpeas with a fork or potato masher, leaving some texture. Add diced cucumber, halved cherry tomatoes, and chopped fresh parsley to the mashed chickpeas.

    1. 1. In a large bowl, lightly mash the chickpeas with a fork or potato masher, leaving some texture. Add diced cucumber, halved cherry tomatoes, and chopped fresh parsley to the mashed chickpeas.
    2. 1. In a large bowl, lightly mash the chickpeas with a fork or potato masher, leaving some texture. Add diced cucumber, halved cherry tomatoes, and chopped fresh parsley to the mashed chickpeas.

  2. 2. Drizzle the salad with lemon juice. Season with salt and pepper, cumin, then mix everything together until well combined.

    1. 2. Drizzle the salad with lemon juice. Season with salt and pepper, cumin, then mix everything together until well combined.

  3. 3. Cut the pita bread in half to create pockets. Evenly fill each pocket with the chickpea salad.

  4. 4. The stuffed pita pockets can be served immediately or wrapped in parchment and stored in the fridge for breakfast or lunch. They are delicious both at room temperature and cold.

    1. 4. The stuffed pita pockets can be served immediately or wrapped in parchment and stored in the fridge for breakfast or lunch. They are delicious both at room temperature and cold.
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