Chickpea salad pitta pocket with zingy dressing
These fresh, crunchy wraps make the perfect healthy lunch. They’re packed with flavour with the Dijon dressing, and the mix of creamy chickpeas, crisp greens and ripe avocado keeps every bite satisfying. Ideal for meal prep, lunchboxes, or a quick no-fuss bite at home.
Sarah Butler
Sarah Butler
Recipe - Buncrana - Kavanagh's
Chickpea salad pitta pocket with zingy dressing
Prep Time20 Minutes
Servings4
0Ingredients
100ml extra-virgin olive oil
30ml white wine vinegar
30ml fresh lemon juice
3 tablespoons Dijon mustard
2 tablespoons honey
1 garlic clove
1 tin (330g) cooked chickpeas
1/2 butterhead lettuce
4 slices red cheddar
1 avocado
8 cherry tomatoes
1 spring onion
Coriander
4 wholemeal pittas
Directions
Ingredients
Dijon Mustard Dressing (makes extra)
- 100ml extra-virgin olive oil
- 30ml white wine vinegar
- 30ml fresh lemon juice
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 garlic clove, minced
- ½ tsp sea salt
For the Pitta
- 330g tin of cooked chickpeas, drained and rinsed
- Salt and pepper
- ½ butterhead lettuce
- 4 slices red cheddar
- 1 ripe avocado, sliced
- 8 cherry tomatoes, sliced
- 1 spring onion, diced
- Handful of coriander, chopped
- 4 wholemeal pittas
Method
- To make the dressing, add all the ingredients to a blender and blitz until smooth, creamy and emulsified.
- In a small bowl, mash the chickpeas with 1/3 of the dressing, season with a little salt and black pepper.
- Toast the pitta pockets on low in a toaster until warm, then cut them open along one side.
- Divide the chickpea mixture between the pittas, then top with lettuce, cheddar, sliced avocado, tomato, spring onion and coriander.
20 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Recipe
Ingredients
Dijon Mustard Dressing (makes extra)
- 100ml extra-virgin olive oil
- 30ml white wine vinegar
- 30ml fresh lemon juice
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 garlic clove, minced
- ½ tsp sea salt
For the Pitta
- 330g tin of cooked chickpeas, drained and rinsed
- Salt and pepper
- ½ butterhead lettuce
- 4 slices red cheddar
- 1 ripe avocado, sliced
- 8 cherry tomatoes, sliced
- 1 spring onion, diced
- Handful of coriander, chopped
- 4 wholemeal pittas
Method
- To make the dressing, add all the ingredients to a blender and blitz until smooth, creamy and emulsified.
- In a small bowl, mash the chickpeas with 1/3 of the dressing, season with a little salt and black pepper.
- Toast the pitta pockets on low in a toaster until warm, then cut them open along one side.
- Divide the chickpea mixture between the pittas, then top with lettuce, cheddar, sliced avocado, tomato, spring onion and coriander.
