3 hours Ago By Brandi Doming
These chickpea and veggie pita pockets from Brandi Doming’s Vegan Wholesome make a quick and nutritious lunch. You sauté chickpeas with garlic, sriracha, coconut aminos, and liquid smoke until they roast slightly. Then toss in sliced bell pepper and fresh spinach for a mix of texture and color.
Spoon the chickpeas into warm pita pockets and top with her lemon herb tahini sauce. It’s creamy, zesty, and packed with herbs like basil and parsley. The sauce adds a tangy contrast that works really well with the smoky chickpeas.
These chickpea and veggie pita pockets are the kind of recipe you can throw together during a busy week or prep ahead for packed lunches. It’s vegan, high in protein and fiber, and easy to adjust to your taste. Add extra veggies, swap the greens, or eat it bowl-style if you’re out of pitas.
You can even eat the filling with rice or other grains for a fuller meal. It’s flexible, simple, and seriously tasty.Read more: High-Protein Strawberry Quinoa SaladHow to make the pita pocketsTry these chickpea and veggie pita pockets for a protein-rich meal full of healthy carbs.
The pita pockets go well with a lemon and herb tahini sauce you can also make in this recipe.#wprm-recipe-user-rating-0 .wprm-rating-star.
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wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }No ratings yetDuration33 minutes minsCook Time18 minutes minsPrep Time15 minutes minsServings4Ingredients2 (15-ounce) cans low-sodium chickpeas drained and rinsed, or 3 cups cooked (510g)1 large red bell pepper (51⁄2 ounces/160g), thinly sliced1 tablespoon (15g) minced garlic3 tablespoons (45g) coconut aminos2 tablespoons (30g) sriracha1 teaspoon liquid smoke1 large handful of fresh spinach (30g), roughly chopped2 (7-inch) whole wheat pitas with pocketsLemon Herb Tahini Sauce see below, for servingFor the Lemon Herb Tahini Sauce1⁄2 cup (14g) firmly packed fresh basil leaves1 cup (17g) lightly packed fresh parsley1⁄4 cup (64g) runny tahini (see Notes)3 tablespoons (45g) fresh lemon juice2 teaspoons Dijon mustard11⁄2 teaspoons maple syrup or agave syrup1⁄4 teaspoon garlic powder1⁄4 teaspoon fine sea salt plus more to tasteFew dashes freshly ground black pepperInstructionsIn a large quality nonstick skillet (see Notes), cook the chickpeas over medium-high heat, stirring often, until golden brown, about 10 minutes. Add the bell pepper and cook until the peppers are tender, 3 to 5 minutes.Add the garlic, coconut aminos, sriracha, and liquid smoke and stir very well until the chickpeas are well coated.
Cook for only 1 to 2 minutes to heat the liquids and cook the garlic. Remove the chickpea mixture from the heat and stir in the spinach.Slightly warm the pita pockets for a few seconds in the microwave.
Slice them in half. Add about 3⁄4 cup or so of the chickpea mixture to each half of the pita pocket. Spoon 1 to 2 tablespoons (or as much as desired) of the lemon herb tahini sauce to each pita pocket and serve immediately.
Lemon Herb Tahini SauceIn a blender or food processor, combine all the ingredients and 1⁄4 cup (60g) water and blend until completely smooth and it turns a beautiful green color. Scrape down the sides a couple of times to get the mixture to combine. Taste and add more salt, if desired.
A quality nonstick pan should prevent sticking, but if necessary, use a little cooking spray.If eating for one, prepare just one pita pocket to eat and not all of them, so they don’t get soggy from the dressing.Make sure you are using a good-quality smooth and runny tahini and not one of those chunky, dry ones.
It should be very runny and pour easily. This will make a huge difference in the flavor and texture of the sauce. I love both the Soom brand and Prince brand.
This recipe is reposted with permission from Vegan Wholesome by Brandi Doming. Photo credit: Kim Schaffer Photography. Find the cookbook here, and follow Brandi on Instagram, Facebook, or visit TheVegan8.
com for more.Read more: Vegan Pesto Plum Pizza With Balsamic ArugulaThis article was written by Brandi Doming on the PBN Website..
