Chickpea Salad Pita Recipe

Chickpea Salad Pita Recipe
Chickpea Salad Pita Recipe

Creamy, crunchy, delicious, and nutritious! This chickpea salad pita recipe makes a wonderfully healthy wrap that is easy to eat on the go.

Total time: about 15 minutes

Serving size: ½ pita with ~ ¼ cup filling

Number of servings: 6

Equipment and Utensils
Can opener
Medium mixing bowl
Cutting board
Chef knife
Serving spoon

1 can (15 oz) chickpeas
Juice from ½ a lemon
2 celery ribs, finely chopped
1 tbsp. vegan mayonnaise
1 tbsp. Dijon mustard
1 tbsp. sweet pickle relish
2 cups arugula
3 whole-wheat pitas


  1. Open a can of chickpeas, drain and rinse them. Transfer rinsed chickpeas to a medium-sized mixing bowl.
  2. Mash the chickpeas with a fork until all whole beans are mashed, but the mixture remains a little chunky.
  3. Wash the lemon and two celery ribs.
  4. Cut the lemon in half and squeeze the juice from ½ the lemon over the mashed chickpeas.
  5. Finely chop the celery ribs into thin pieces and add them to the chickpea mixture.
  6. Add vegan mayonnaise, Dijon mustard, and sweet pickle relish to the chickpea mixture and mix well.
  7. Refrigerate until ready to serve.
  8. Cut the whole wheat pita bread in half to create 2 pita pocket halves.
  9. Open each pita pocket and stuff about ½ handful of arugula and ¼ cup scoop of the chickpea salad mixture into the pocket.

Bon appétit!

About Kelly Walch, MS, RDN, LDN 28 Articles
Kelly Walch, MS, RDN, LDN, is a Registered Dietitian and Nutritionist with a master's degree in Nutrition and Dietetics. She is passionate about plant based diets, helping people lead healthier lives, and rescuing animals. She lives on her farm in Florida with her husband Alex and their 20 or so rescued animals.

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