Ingredients
4 whole wheat pitas
2 cups canned chickpeas (drained and rinsed)
1 cup crumbled feta cheese
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
Juice of 1 lemon
Salt and pepper to taste
Olive slices (optional)
Cherry tomato halves (optional garnish)
Fresh basil or parsley (optional garnish)
Instructions
Preheat oven to 400°F (200°C)
In a bowl, mash chickpeas with a fork until mostly smooth
Mix in 1 tablespoon olive oil, ½ teaspoon oregano, lemon juice, salt, and pepper
Heat pitas on a dry skillet over medium heat for 20 seconds per side
Spread chickpea mixture evenly on warmed pitas
Spread remaining 1 tablespoon olive oil over the top
Top with feta cheese, cherry tomatoes, red onion, and optional olive slices
Bake for 8-10 minutes until pita is crispy
Garnish with herbs and additional lemon zest if desired
Notes
Use dried chickpeas soaked overnight (approx. 2 hours cooking time)
Add seasonal veggies like bell peppers or cucumbers
Store leftovers in an airtight container for up to 2 days
Use vegan cheese substitute for a dairy-free option
- Prep Time: 10
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pita pizza
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg