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Lemon Dill Chickpea Salad Pitas

This lemony chickpea salad is creamy, crunchy, and bright—my favorite no-cook lunch stuffed into warm pitas.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 pitas
Course: Lunch
Ingredients Equipment Method Notes

Ingredients
  

Chickpea Salad
  • 2 cups canned chickpeas drained and rinsed (about two 15-oz cans)
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/3 cup red onion finely diced
  • 1/2 cup celery diced
  • 3 oz feta cheese crumbled (optional)
Lemon Dill Dressing
  • 1/3 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 1 tbsp fresh dill chopped
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
For Serving
  • 4 pita breads halved
  • 2 cups arugula or baby spinach

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Cutting board and knife

Method
 

  1. Add chickpeas to a bowl and mash about 1/3 of them with a fork (leave the rest whole for texture).
  2. Add cucumber, tomatoes, red onion, celery, and feta (if using).
  3. In a small bowl, whisk yogurt, mayo, lemon juice, lemon zest, dill, Dijon, honey, salt, and pepper.
  4. Pour dressing over the chickpea mixture and stir until evenly coated.
  5. Taste and adjust with more salt, pepper, or lemon juice if needed.
  6. Stuff pita halves with arugula, then spoon in the chickpea salad.
  7. Serve immediately, or refrigerate the salad (separately) and assemble when ready to eat.

Notes

Make it vegan: Use dairy-free yogurt and skip feta. Extra crunch: Add 2 tbsp chopped walnuts or sunflower seeds. Storage: Keep salad in the fridge up to 3 days; assemble pitas right before eating so they don’t get soggy.