These Greek Chickpea Salad Pitas are a delicious and healthy no-cook summer meal that comes together in just 15 minutes! They’re so easy to make and great for lunch or dinner!
I feel like in my mind I’m in full summer cooking mode but in reality it’s 50 degrees and snowed for a few minutes today. Regardless, I’m still enjoying zucchini by the bucketful 🙂 I’m also always up for easy no-cook meals like these Greek Chickpea Salad Pitas!
These Greek Chickpea Salad Pitas were part of my 30 Minute Dinner Challenge I hosted at the end of May and they were a big hit! I love these Greek Pitas because they’re full of fresh veggies and they really get me into the summer spirit 🙂
How To Make These Greek Chickpea Salad Pitas:
There’s really only two steps in making these super easy Greek Pitas, you add all the ingredients into a large bowl and mix them together and then you stuff them into some pita bread!
The great thing about these pitas is that you can really customize them to make them exactly how you want. You can enjoy the chickpea mixture on a big salad instead of in a pita and you can throw in any fresh veggies you like and omit others you don’t like as much.
Can This Greek Chickpea Salad Pita Recipe Be Used For Meal Prep?
Yes! I would recommend not stuffing your pita with the chickpea salad until the morning of or even brining the pita and chickpea salad separately just so the pita doesn’t get soggy. But, that being said, I had all these pitas pre-made from this photoshoot and my husband took them for lunches all week and said he really enjoyed them.
If you love no cook recipes as much as I do, I have entire roundup of No Cook Recipes for the Summer that you should check out!
This Greek Chickpea Salad Pita Recipe is great because IT can be enjoyed as lunch or dinner. For lunch I would either eat them by themselves or with a side of chips for fruit and for dinner they’re great paired with homemade French fries or sweet potato fries.
Recipe Tips for Greek Chickpea Salad Pitas:
- A few money saving tips for this recipe: you can buy dry chickpeas and cook them yourself rather than buying canned chickpeas, you can use black olives instead of kalamata olives or try to find a grocery store with an olive bar and just buy the amount you need for this recipe instead of buying a whole jar. Buy a regular tomato rather than using cherry tomatoes.
- You can sub white beans for chickpeas if you don’t have chickpeas on hand or prefer not to use them.
- I prefer to heat my pita up before stuffing it with the chickpea salad. This Pan Fried Pita Bread recipe is one of my favorite ways to heat pita up and give it a little flavor!
- 2 tablespoons olive oil
- 3 teaspoons red wine vinegar
- 1 teaspoon dijon mustard
- 2 (15 oz) cans chickpeas, drained and rinsed (or 3 cups)
- 1/3 cup sliced kalamata olives
- 1/2 cup diced tomato, I used cherry tomatoes
- 1/2 cup diced cucumber
- 1/4 cup diced red onion
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
- 4 pieces of pita bread, cut in half
- Lettuce leaves, if desired
- In a large bowl, whisk together the olive, vinegar and mustard. Add in the chickpeas and use a fork or potato masher to mash them up.
- Next, add in all the remaining ingredients, mix until combined and season to taste with salt and pepper. Add a few lettuce leaves to each pita and fill with 1/2 cup of the chickpea salad mixture. Recipe makes 8 half pita sandwiches. A serving size can either be one half pita or two half pitas, depending on how hungry you are. If you don’t use the entire mixture for dinner it can easily be stored in the refrigerator for up to 3 days.