Greek Chickpea Salad Pitas (15-Minute)

These Greek Chickpea Salad Pitas are a delicious and healthy no-cook summer meal that comes together in just 15 minutes. They’re so easy to make and great for lunch or dinner.

I feel like I’m in full summer cooking mode, but in reality, it’s 50 degrees and snowed for a few minutes today. Regardless, I’m still enjoying zucchini by the bucketful. I’m also always up for easy, no-cook meals like these Greek Chickpea Salad Pitas.

These Greek Chickpea Salad Pitas were part of my 30-Minute Dinner Challenge I hosted at the end of May, and they were a big hit!  I love these Greek Pitas because they’re full of fresh veggies, and they really get me into the summer spirit 🙂

Greek Chickpea Salad Pita Recipe Ingredients

• Chickpeas – I used two cans (or 3 cups), drained and rinsed.
• Pita Bread – I used four pieces of pita.
• Olives – I like to incorporate kalamata olives into my Greek-inspired recipes. 
• Vegetables – I diced cherry tomatoes for this recipe. It also includes diced cucumber and red onion, and lettuce leaves.
• Chopped parsley 
• Salt and pepper – To taste.
• Olive oil
• Red wine vinegar
• Dijon mustard

Why Your Body Will Love These Chickpea-stuffed Pitas

• Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
• Ode to Olive Oil – Olive oil is one of nature’s amazing elixirs and has been used throughout the ages as a healing balm for the body, inside and out. It reduces the risk of heart disease, cancer, obesity, dementia, type 2 diabetes, arthritis, and Alzheimer’s. It has anti-inflammatory benefits and can help lower blood pressure.
• Antioxidants – Tomatoes boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.

Chickpea Salad Pitas For Meal-Prep

These pitas are great for meal prep. I do not recommend stuffing your pita with the chickpea salad until the morning of (or even bringing the pita and chickpea salad separately) so the pita doesn’t get soggy. That being said, I had all these pitas pre-made from this photoshoot, and my husband took them for lunches all week and really enjoyed them.

How To Make These Stuffed Pitas

There are really only two steps to making these super easy Greek Pitas: you add all the ingredients to a large bowl and mix them together, and then you stuff them into some pita bread! The great thing about them is that you can customize them however you like. You can enjoy the chickpea mixture on a big salad instead of in a pita, and you can throw in any fresh veggies you like and omit the ones you don’t.

1. In a large bowl, whisk together the olive oil, vinegar, and mustard. Add the chickpeas and mash them with a fork or potato masher.
2. Next, add all the remaining ingredients, mix until combined, and season to taste with salt and pepper. Add a few lettuce leaves to each pita and fill with 1/2 cup chickpea salad mixture. The recipe makes eight half-pita sandwiches. Depending on your hunger, a serving can be one or two half-pita. If you don’t use the entire mixture for dinner, it can easily be stored in the refrigerator for up to three days.

This Greek Chickpea Salad Pita Recipe is great for lunch or dinner. For lunch, you can eat them by themselves or with a side of chips or fruit, and for dinner, they’re great paired with homemade French fries or sweet potato fries.

Greek Chickpea Salad Pita Recipe Tips

• A few money-saving tips for this recipe: You can buy dry chickpeas and cook them yourself rather than buying canned chickpeas. You can use black olives instead of kalamata olives or try to find a grocery store with an olive bar and buy the amount you need for this recipe instead of buying a whole jar. Buy a regular tomato rather than using cherry tomatoes.
• If you don’t have chickpeas or prefer not to use them, you can substitute white beans for them.
• I prefer to heat my pitas before stuffing them with the chickpea salad. This Pan-Fried Pita Bread recipe is one of my favorite ways to heat pitas and give them a little flavor!

If you love no-cook recipes as much as I do, I have an entire roundup of No-Cook Recipes for the Summer for you to check out!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Pita Recipes?

Easy Falafel Soup with Crispy Pita

Black Bean Hummus with Seasoned Pita Chips

Creamy Feta and Veggie Pitas

Vegetarian Breakfast Pitas

Crispy Pita Bread Salad

Broccoli Salad Hummus Pitas

Mexican Chopped Salad Pitas

Lemon Tahini Chickpea Salad Pitas