Chickpea Feta Pitas Food
GREEK CHICKPEA & TUNA PITAS
Make and share this Greek Chickpea & Tuna Pitas recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the ingredients together for the dressing, set aside.
- Stir the chickpeas, tuna, parsley, celery, & scallions together in a bowl. Pour over the dressing, mix well.
- Stuff each pita with equal amounts of the tuna mixture.
Nutrition Facts : Calories 450.5, Fat 21.2, SaturatedFat 3.1, Cholesterol 13.5, Sodium 790.9, Carbohydrate 48.3, Fiber 4.4, Sugar 1.6, Protein 16.9
CHICKPEA SALAD PITAS
I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.
Provided by Brooke the Cook in
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
- Cut pita bread in half, line both side with a few lettuce leaves.
- Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).
SHEET-PAN FETA WITH CHICKPEAS AND TOMATOES
In a spread of Greek appetizers, or meze, there's often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.
Provided by Ali Slagle
Categories easy, beans, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)
CHICKPEA - FETA PITAS
From Bon Appetit--this is a light luncheon/dinner. You can also eat this over mixed greens as a salad.
Provided by chia2160
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together oil, vinegar, spices.
- Put chickpeas in a bowl, add some dressing to cover.
- Meanwhile, chop vegetables and add to bowl.
- Add feta and parsley.
- Add remaining dressing.
- Season to taste with salt and pepper if desired.
- Fill pita halves and top with yogurt.
Nutrition Facts : Calories 668.3, Fat 37.6, SaturatedFat 9.7, Cholesterol 33.4, Sodium 1079.3, Carbohydrate 67.1, Fiber 7.9, Sugar 5.7, Protein 17.7
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