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Grilled Chickpea Veggie Pita

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Enjoy these flavorful Grilled Chickpea Veggie Pitas filled with za’atar chickpeas. Perfect for meal prep—get grilling today!

Ingredients

Scale
  • 2 tbsp avocado oil, divided
  • 1, 15 oz can chickpeas, rinsed and drained
  • 1/2 yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 4 oz of mushrooms, finely diced
  • 5 cloves garlic, minced or crushed
  • 1 tbsp tomato paste
  • 1/2 tbsp soy sauce or coconut aminos
  • 2 tsp za’atar
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp fennel seeds
  • 1/4 cup parsley, minced
  • Salt and pepper to taste
  • 3 whole grain pitas
  • 1/2 cup plain, unsweetened vegan Greek-style yogurt or your favorite thick vegan yogurt
  • Juice of half a lemon
  • Salt and pepper to taste
  • 1 clove garlic, crushed or finely grated
  • 1/4 cup cilantro, finely minced
  • 2 tsp extra virgin olive oil, optional

Instructions

  1. Place your chickpeas in a bowl and roughly mash them with a fork until they’re crumbled but not completely smooth.
  2. In a sauté pan over medium heat, heat up one tablespoon of avocado oil. Add in the onion, bell pepper, and mushrooms. Sauté for 2-3 minutes until softened.
  3. Add in the minced garlic and sauté until fragrant, about 30 seconds. Stir in the tomato paste along with the mashed chickpeas, soy sauce (or coconut aminos), za’atar, cumin, coriander, and fennel seeds. Sauté for another 2-3 minutes.
  4. Stir in the minced parsley and adjust seasoning as needed.
  5. Preheat your griddle while you cut each pita in half to create pockets. Stuff each half with the chickpea mixture and brush or spray the outside with remaining avocado oil.
  6. Grill the stuffed pitas filling side down on your preheated griddle for about 3-4 minutes until grill marks appear, then flip and grill for another 3 minutes.
  7. Prepare the yogurt sauce by combining all its ingredients in a bowl and whisking together until smooth.

Nutrition

Find it online: https://isabellacooks.com/grilled-chickpea-veggie-pita/