Crunchy Roasted Chickpea Pitas.
I have super delicious yet embarrassingly easy meal for you today.
These roasted chickpea pitas have been my favorite lunch as of late. For weeks!
Sometimes around this time of year I want something far from pumpkin and squash and brussels and all the fall produce that I really love. But since I’m so all-or-nothing about it, I can totally get burnt out.
And just want something that is… normal. And works in every season.
It all started when I saw someone making a pita with chickpeas around lunchtime at Whole Foods one day. It was majorly stuck in my brain, like I wanted to eat it right then and there. I have no idea why I didn’t get it to take with me.
And it’s not like this is a new things for me… I eat tons of chickpeas, tons of roasted chickpeas, tons of pitas too with chicken or even steak! That’s one of our favorite meals. So it’s really nothing overly exciting or brand new, but it’s just SO good.
I adore these meals that are fairly simple and taste like heaven.
Plus, it’s one of those meals that keeps me so full and satisfied. I mean, I might always want something sweet or chocolatey around 3PM but otherwise, I’m good until dinner. Not even snacky.
Now here’s the thing. Homemade pitas are TOPS. They are so, so delicious. They are super fluffy and pliable and just so wonderful. I don’t always have time to make them but I find that if I can make some one day, they will last few more days and stay fresh. And I love making a whole wheat version because they are just so HEARTY.
It actually makes me dread buying any sort of pita bread at the grocery store.
Also! I love to eat these pitas with my favorite greek salad and even more with my smoky grilled chicken with creamy feta and hummus… the greek-inspired combination just never gets old for me. It’s probably because it has that delicious briny flavor from lemons and olives and red wine vinegar and oh man, I could just drink that stuff.
Truthfully, I switch these up depending on what I have on hand. I love to use a creamy whipped feta so occasionally I’ll use less hummus and more feta. Really depends on the day and my mood. And sometimes I toss on marinated artichokes, tons of olives and roasted red peppers. Also depends on how lazy I am and what I feel like dragging out of the fridge. Lots of herbs and drizzle of olive oil too. Always.
But either way, the crunchy spiced roasted chickpeas and just SO fantastic with the fluffy pita. And for a texture freak like me, that is necessary.
- 2 cans chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon brown sugar
- pinch of allspice
- 1 cup cherry or grape tomatoes halved
- 1/2 cup your favorite hummus
- 4 ounces feta cheese crumbled
- fresh dill and oregano for topping
- olive oil for drizzling
- 1 cup warm water
- 1 package 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour plus extra for your workspace/kneading
- 1/2 teaspoon salt
- canola oil for brushing
- Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper.
- Place the chickpeas on a paper towel and pat the as dry as you can. Remove any loose skins.
- Put the chickpeas on a baking sheet and drizzle with olive oil or the oil of your choice. Sprinkle on the salt, pepper, paprika, garlic powder, sugar and allspice and toss well to coat. Make sure the chickpeas are in a single layer. Bake for 15 to 20 minutes, toss well and flip, then bake for about 15 to 20 minutes more. This will make more chickpeas than you need, so I keep them in a container to snack on for the rest of the week!
- To assemble your pitas, spread each with a healthy spoonful of hummus. Add on your roasted chickpeas, some chopped tomatoes, fresh drill and a sprinkle of feta cheese. Add a drizzle of olive oil if you wish. You can also thrown on olives and roasted red peppers!
- Combine the water, yeast and honey in a bowl, stirring once to mix. Let it sit until foamy, about 10 minutes, then stir in the flour and salt. Stir until the dough comes together then use your hands to further bring it together – if it is super sticky, add a bit more flour (I usually add extra all-purpose when needed). Place the dough on a floured surface and knead it with your hands for above 5 minutes. I have kneaded it for a shorter amount of time and it’s been fine. Rub oil along the inside of a bowl and place the dough inside, then cover it and set it in a warm place so it can rise. Let it rise until doubled in size, about 1 1/2 hours.
- Place the dough back on the floured surface and knead a few times. If it’s still sticky, add a few sprinkles of flour with your hands and knead until it’s silky smooth. Cut the dough into 8 equal pieces. Roll each piece out as thinly as you can – we are talking super THIN.
- Heat a cast iron skillet over medium-high heat. Brush with a bit of canola (or another higher heat) oil. Place the thin dough round on the skillet and cook for 30 seconds, just until it starts to bubble. Flip it over and cook for 1 to 2 minutes, it should get puffy and have a few golden spots. Flip over and cook for another minute. Set aside and repeat.
Now I have no choice but to make this for lunch.