Best Chopped Chickpea Salad Pitas Recipes

Spiced Chickpea Salad With Tahini and Pita Chips image

Provided by Julia Moskin

Time 1h

Yield 4 main-course servings

Number Of Ingredients 17

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
3/4 to 1 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander
1 teaspoon sweet paprika
Salt and pepper
1/3 cup tahini
Freshly squeezed juice of 1 lemon, plus more to taste
1 garlic clove, minced
Warm water, as needed
Olive oil, for cooking
About 10 ounces kale, chard or spinach, well washed and thick stems removed
3 cups store-bought or homemade pita chips (see Tip)
Handful of roughly chopped flat-leaf parsley
Handful of roughly chopped mint
1 large or 2 small cucumbers, peeled and thinly sliced
Lemon, cut into wedges

Steps:

Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

Chickpea Salad Pitas image

Provided by Brooke the Cook in

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (16 ounce) can chickpeas
1/2 cucumber, diced (peeled if you like)
1/2 red pepper, diced
1/2 red onion, finely chopped
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon fresh ground pepper
sea salt, to taste
lemon juice, to taste
2 -3 whole wheat pita bread, cut in half
red leaf lettuce

Steps:

Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
Cut pita bread in half, line both side with a few lettuce leaves.
Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).

Curried Chickpea Salad Pitas image

Provided by Katie Lee Biegel

Categories main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan's Pickled Onions, for serving (recipe follows)
1 large red onion, sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt

Steps:

Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.