Yield: about 8 servings


For the filling:

  • 1½ cups chickpeas, rinsed and drained
  • 1 medium cucumber, seeded and chopped
  • 2 cups grape tomatoes, halved or quartered
  • 1/3 cup finely chopped red onion
  • Salt and pepper, to taste

For the yogurt sauce: 

  • 1 cup greek yogurt
  • 1 tbsp. minced fresh dill
  • 1 tbsp. freshly squeezed lemon juice
  • 1 tsp. white wine vinegar
  • 2 cloves garlic, minced or pressed

Pita bread, for serving

  • Salt and pepper, to taste
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  • step 1: HideShow Images

    To make the filling, combine the chickpeas, cucumber, tomatoes, and red onion in a medium bowl.  Season to taste with salt and pepper.  Mix gently until evenly combined.

  • step 2: HideShow Images

    To make the yogurt sauce, combine the greek yogurt, dill, lemon juice, vinegar, and garlic in a small bowl. Season to taste with salt and pepper.

  • step 3: HideShow Images

    To serve, halve the pita bread. Fill each pocket with the chickpea-veggie mixture and top with the yogurt dill sauce as desired.