Cucumber Chickpea Pita Pockets (Print Version)

Fresh pita pockets filled with mashed chickpeas, crisp cucumber, and herbs, all brought together with a creamy lemon tahini dressing.

# Ingredients:

→ Chickpea Salad Filling

01 - 2 cans (15-ounce each) chickpeas, rinsed and drained
02 - 1 large English cucumber, diced
03 - 1/2 cup finely chopped red onion
04 - 1/2 cup chopped fresh parsley
05 - 1/4 cup chopped fresh dill
06 - 2 celery stalks, finely diced

→ Lemon Tahini Dressing

07 - 1/2 cup tahini
08 - 1/4 cup fresh lemon juice
09 - 1 large garlic clove, minced
10 - 2-4 tablespoons ice-cold water
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon black pepper

→ Assembly

13 - 4-6 large pita breads

# Steps:

01 - Rinse chickpeas thoroughly under cold running water for at least 30 seconds. Drain well and transfer to a large mixing bowl.
02 - Using a potato masher or large fork, gently mash about half of the chickpeas in the bowl. Leave the remaining half whole for texture contrast.
03 - Add the diced cucumber, chopped red onion, diced celery, chopped parsley, and dill to the bowl with chickpeas. Gently stir everything together until evenly distributed.
04 - In a separate bowl, combine tahini, lemon juice, and minced garlic. Add ice-cold water gradually while whisking continuously until reaching a drizzling consistency. Season with salt and pepper.
05 - Pour about three-quarters of the dressing over the chickpea mixture. Gently fold everything together until evenly coated. Reserve remaining dressing for serving.
06 - Warm pitas if desired. Cut each pita bread in half to create two pockets. Gently open each half and fill generously with the cucumber chickpea salad. Drizzle with reserved dressing if desired.

# Notes:

01 - Each component creates a perfect balance of flavor, texture, and nutrition.
02 - Rinsing chickpeas removes excess sodium and starchy liquid from the can.
03 - English cucumbers are chosen for their thin skin and minimal seeds.
04 - The cold water helps the tahini dressing emulsify beautifully.
05 - Warming pitas makes them more pliable and less likely to tear.

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