Chickpea Pita

Two pita pockets stuffed with a chickpea filling, drizzled with a creamy sauce and served on a gray plate.

Seasoned chickpea filling, stuffed into a whole grain pita then brushed with Roasted Garlic Olive Oil and grilled until the outside is crispy makes a quick, easy and nutritious meal.

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 red bell pepper, chopped
  • 1/2 sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp The Olive Tap's Sweet Smoked Spanish Paprika
  • 1 tsp The Olive Tap's Fleur de Sel
  • 1 tsp The Olive's Tap Bread Dipping Herbs
  • 1 tsp granulated garlic
  • 1TBSP tomato paste
  • 1 Pita, halved
  • 1/2 TBSP The Olive Tap's Roasted Garlic Olive Oil

Directions:

Heat Roasted Garlic Olive Oil over medium heat, once hot put in bell pepper, onion and garlic and heat until cooked through and browning
Add chickpeas and stir for 1 minute
Crush chickpea mixture with spoon or spatula to get a nice consistency
Add in all the seasonings and mix together
Stir in tomato paste and cook to desired texture
Cut pita in half and split open then fill with chickpea mixture
Brush all sides of pita with olive oil and put back on the pan until golden on all sides

Add your choice of sauce!  We did a mixture of ranch and sriracha for a little kick.

This recipe was adapted by Kelly from @fitgreenmind on Instagram

Products featured in this recipe
Smoked Spanish Paprika from The Olive Tap: A pile of red ground spice on a white background.

Smoked Spanish Paprika (Sweet)

Smoked Spanish Paprika (Sweet)
$4.95
A bottle of Roasted Garlic Olive Oil from The Olive Tap next to olives and leaves with an inset showing bulbs of fresh garlic.

Roasted Garlic Olive Oil

Roasted Garlic Olive Oil
From $22.95