Chickpeas are one of my favorite things to cook with because they are so cheap and so versatile. I always toss them into salads and wraps to add a little more substance to the meal I’m cooking. One of my favorite things to mix chickpeas with is tabbouleh and tzatziki, two toppings made with fresh herbs. These flavors are traditionally served alongside falafel, but I wasn’t feeling in the mood to make the falafel balls. I decided to sauté the chickpeas on the stovetop in all of the same flavors typically used in falafel–cumin, garlic, onion, and cilantro.
You could use this chickpea salad to serve on top of greens, added into soup, or alone as a side, but I wanted to keep it as Mediterranean as possible, so I added it to a pita pocket with some other veggies. The tabbouleh and tzatziki are both extremely light and fresh, and the leftovers can be served with pita chips or bread or whatever else you can think of!
Tabbouleh & Tzatziki Chickpea Pita Pockets
- 1/2 cup canned chickpeas, drained
- 1 tablespoon extra virgin olive oil
- garlic clove, minced
- 1/4 cup diced red onion
- 1/ tbsp cumin
- to taste salt & pepper
- 1 tablespoon fresh cilantro, shredded
- For the tabbouleh:
- 1 cup fresh parsley, shredded
- 1/2 cup fresh mint, shredded
- 3 tablespoons quinoa, cooked
- 1 tablespon extra virgin olive oil
- 1/2 tablespoon lemon juice
- 1 tomato, diced small
- to taste salt & pepper
- For the tzatziki:
- 1/2 cup soaked cashews
- 1/2 cup plain vegan yogurt
- 1 tablespoon lemon juice
- 1 teaspoon white wine vinegar
- 1 garlic clove
- 1/2 cucumber, grated
- 5-6 fresh mint leaves, shredded
- To serve:
- 5-4 cucumber slices
- handful mixed greens
- 1 pita pocket
1. Heat a pot with boiling water, and prepare some quinoa according to package instructions. You are only going to need 3 tablespoons for this recipe, so make a big batch and pack the rest up to use with another meal.
2. In a skillet over low heat, add a tablespoon of olive oil. Add the chickpeas and cumin and stir to coat. Add the onions, garlic, salt, and pepper, and let simmer for about ten minutes or until the chickpeas are browned and the flavors have had time to infuse. Stir in the cilantro.
3. To make the tabbouleh, shred the mint and parsley and add to a bowl. Dice one tomato into small pieces and add to the bowl. Add the lemon juice, oil, salt, and pepper and stir. Lastly, add the 3 tablespoons of quinoa. Do not use a blender for the tabbouleh–it will turn soupy.
4. To make the tzatziki, add the cashews and vegan yogurt to a blender and blend until smooth. Add the lemon juice, vinegar, garlic, salt, and pepper and blend again until smooth. Pour into a bowl. Grate the cucumber using a cheese grater. You can grate this right into the bowl with the rest of the tzatziki. Stir in. Stir in the mint.
5. To serve, top the pita pocket with the mixed greens, cucumber slices, chickpea salad, tabbouleh, and tzatziki.
Also by Lauren: Rosemary Sage Pumpkin Raviolis
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Photos: Lauren Sacerdote