This chickpea salad pita is one of those throw-it-together meals that tastes even better than you expect. It’s creamy, crunchy, lemony, and packed with plant-based protein that keeps you full for hours.

I started making this when I was trying to eat more meatless meals but didn’t want to feel like I was missing out. It’s kind of like a vegetarian version of chicken salad, but with chickpeas and bright Mediterranean-inspired flavors. Plus, it’s ready in under 15 minutes.

Whether you tuck it into a pita, scoop it onto greens, or eat it straight from the bowl (guilty), this is a clean, energizing meal that’s easy to prep and easy to love.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed

• 2 tbsp plain Greek yogurt (or use tahini or hummus for dairy-free)

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• 1/4 cup chopped cucumber

• 2 tbsp chopped red onion

• 2 tbsp chopped parsley or dill

• Salt and pepper, to taste

• 2 whole wheat or gluten-free pitas

• Optional toppings: sliced tomato, lettuce, or crumbled feta

Instructions

1. In a bowl, mash the chickpeas with a fork until about half are broken down (this gives it that creamy texture).

2. Stir in Greek yogurt, Dijon, lemon juice, and mix well.

3. Fold in cucumber, red onion, herbs, salt, and pepper. Taste and adjust seasoning.

4. Stuff the salad into pita halves and add your favorite toppings like lettuce, tomato, or feta if using.

Why I Love This Meal

This recipe is one of my clean eating go-to’s when I want something plant-based, quick, and still super satisfying. It’s fresh, full of flavor, and keeps well in the fridge—so it’s a great option for meal prep too.

When I was learning how to make clean eating sustainable, meals like this helped me feel nourished and satisfied without needing to overthink it. It’s real food that fills you up and leaves you feeling good.

Nutrition Information (Per Serving – Makes 2)

• Calories: 350

• Protein: 15g

• Carbohydrates: 35g

• Fiber: 8g

• Fat: 14g