Looking for a quick and delicious vegan lunch that you can easily take to work? This Vegan Chickpea Pita recipe is perfect for you! It’s packed with flavor, nutritious, and can be prepared in just 15 minutes. With simple ingredients and easy steps, you’ll have a satisfying meal that’s perfect for busy days. Much love, Maya ✨
Ingredients
- 1 bell pepper
- 1 onion
- 2 cloves garlic
- 1 can (220g) cooked chickpeas
- 1 teaspoon each of salt, paprika, and dried herbs
- 1 heaped tablespoon Ajwar or tomato paste
- Pitas (cut in half)
- Oil for brushing
- Sriracha Mayo for serving
Instructions
- Prepare the Vegetables: Dice the bell pepper and onion, and finely chop the garlic.
- Cook the Vegetables: In a frying pan, heat a small amount of oil over medium heat. Add the bell pepper, onion, and garlic. Fry for a few minutes until the vegetables are softened and fragrant.
- Add Chickpeas and Seasoning: Drain and rinse the chickpeas, then add them to the pan along with the salt, paprika, and dried herbs. Stir in the heaped tablespoon of Ajwar or tomato paste.
- Mash the Mixture: Cook the mixture for 2-3 minutes, then use a fork or potato masher to slightly mash the chickpeas. This will help the filling hold together better.
- Prepare the Pitas: Cut the pitas in half and generously fill each half with the chickpea mixture.
- Fry the Pitas: Brush the outside of each pita half with a bit of oil. In the same frying pan, cook the pitas on each side until they are golden brown and crispy.
- Serve: Serve the chickpea pitas with Sriracha Mayo for a delicious and spicy kick.
Frequently Asked Questions
Can I use other types of beans instead of chickpeas? Yes, you can substitute chickpeas with other beans like black beans or cannellini beans.
Is there a gluten-free option for this recipe? You can use gluten-free pitas or wraps to make this recipe gluten-free.
What can I serve with these chickpea pitas? These pitas are great on their own, but you can also serve them with a side salad or some roasted vegetables.