Greek Chickpea & Tomato Pita Bowls

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Greek · 35 min · Beans · vegetarian

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Ingredients

• 2 cans (15 oz each) Canned chickpeas
• 1 cup Cherry tomatoes
• 1 large Fresh cucumber
• 1 small Red onion
• 1 cup crumbled Feta cheese
• 2 pieces Greek pita bread
• 1 1/2 tbsp Olive oil
• 1 tbsp Lemon juice
• 1/2 tsp Dried oregano
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Drain and rinse the canned chickpeas. In a bowl, toss them with 1 tablespoon of olive oil, half of the lemon juice, oregano, salt, and pepper. Set aside to marinate briefly.
2. Dice the cherry tomatoes, thinly slice the cucumber and red onion. In a large mixing bowl, combine all vegetables and the marinated chickpeas.
3. Crumble the feta cheese over the vegetable mixture and toss gently to combine.
4. Warm the pita bread briefly in the oven or on a skillet until soft and pliable.
5. Cut each pita into halves or quarters and open to create pockets if desired.
6. Fill each pita with the chickpea and vegetable mixture, dividing evenly.
7. Drizzle with the remaining lemon juice and a little olive oil before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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