Chickpea And Black Bean Pita Pocket Recipes

CURRIED CHICKPEA SALAD PITAS

Curried Chickpea Salad Pitas image

Provided by Katie Lee Biegel

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

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.

CHICKPEA SHAWARMA PITAS WITH HUMMUS-DILL DRESSING

Chickpea Shawarma Pitas with Hummus-Dill Dressing image

Covered in spices and roasted to crispy perfection, chickpeas are a natural swap in these Mediterranean-inspired shawarma pitas. For a "cook once, eat twice" approach, transform any leftovers into a chickpea shawarma salad: Layer the vegetables with roasted chickpeas and top it with dollops of hummus-dill dressing.

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 pita sandwiches, 3/4 cup hummus dressing

Number Of Ingredients 17

Ingredients

2 cups cooked or canned chickpeas, patted dry
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
4 pocketless pitas
1/2 cup hummus
1/8 cup lemon juice
2 tablespoons freshly chopped dill
1 clove garlic, minced
1/2 English cucumber, halved lengthwise and cut into 1/4-inch-thick half-moons
2 cups shredded romaine lettuce
1 large tomato, sliced thin
1/3 cup thinly sliced red onion

Steps:

For the chickpeas: Preheat the oven to 425 degrees F. Combine the chickpeas, olive oil, cumin, coriander, paprika, cayenne pepper, cinnamon and a pinch each of salt and pepper in a large bowl. Toss to coat.
Spread on a rimmed baking sheet and roast until browned and slightly crispy, 25 to 30 minutes.
Wrap the pitas in foil and place in the oven for the last 2 minutes of cooking to warm.
For the hummus-dill dressing: Meanwhile, whisk together the hummus, lemon juice, dill and garlic. Thin with water, if needed, for desired consistency.
For serving: Divide the cucumber, lettuce, tomato and red onion among the pitas and top with chickpeas. Drizzle with hummus dressing, wrap pitas around the filling and serve.

Nutrition Facts : Calories 342, Fat 7.4 grams, SaturatedFat 0.6 grams, Cholesterol 0 milligrams, Sodium 561 milligrams, Carbohydrate 62 grams, Fiber 8.2 grams, Protein 13.4 grams, Sugar 3 grams

BLACK BEAN PITA POCKETS

Black Bean Pita Pockets image

"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets. Complete your meal by serving these with Chunky Tomato Guacamole.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

3/4 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 bacon strips, cooked and crumbled
2 tablespoons chopped sweet red pepper
2 tablespoons mayonnaise
1 tablespoon finely chopped celery
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon cider vinegar
1 teaspoon olive oil
1 pita bread (6 inches), halved
3/4 cup torn romaine
1 plum tomato, seeded and chopped

Steps:

In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

Nutrition Facts : Calories 319 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 615mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein.

ROASTED SWEET POTATO & CHICKPEA PITAS

Roasted Sweet Potato & Chickpea Pitas image

Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 medium sweet potatoes (about 1-1/4 pounds), peeled and cubed
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 medium red onion, chopped
3 tablespoons canola oil, divided
2 teaspoons garam masala
1/2 teaspoon salt, divided
2 garlic cloves, minced
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon ground cumin
2 cups arugula or baby spinach
12 whole wheat pita pocket halves, warmed
1/4 cup minced fresh cilantro

Steps:

Preheat oven to 400°. Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and 1/4 teaspoon salt., Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly., Place garlic and remaining oil in a small microwave-safe bowl; microwave on high until garlic is lightly browned, 1 to 1-1/2 minutes. Stir in yogurt, lemon juice, cumin and remaining salt., Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.

Nutrition Facts : Calories 462 calories, Fat 15g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 662mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 12g fiber), Protein 14g protein.