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Lemon-Dill Chickpea Salad Pitas

This bright chickpea salad is creamy, crunchy, and lemony—perfect stuffed into warm pitas for an easy lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Lunch
Ingredients Equipment Method Notes

Ingredients
  

Chickpea salad
  • 2 15-oz cans chickpeas, drained and rinsed
  • 1/3 cup mayonnaise or Greek yogurt
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice plus zest if you want
  • 2 tbsp chopped fresh dill or 2 tsp dried
  • 1/3 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 tbsp capers optional but great
  • 3/4 tsp kosher salt to taste
  • 1/2 tsp black pepper
To assemble
  • 4 pita breads
  • 2 cups shredded romaine or arugula
  • 1 cucumber, sliced
  • 1 tomato, sliced optional

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Cutting board

Method
 

  1. Add chickpeas to a bowl and mash about half with a fork—leave some whole for texture.
  2. Add mayo, Dijon, lemon juice, dill, celery, red onion, and capers (if using).
  3. Season with salt and pepper, then stir until creamy and well combined.
  4. Taste and adjust lemon, salt, or dill as needed.
  5. Warm pitas briefly, then cut in half and open pockets.
  6. Stuff each pita with greens, chickpea salad, and cucumber (and tomato if you like).

Notes

Swap it: Use Greek yogurt for a lighter dressing, or add 1/4 cup crumbled feta for extra flavor.
Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
Storage: Chickpea salad keeps 3–4 days in the fridge. Assemble pitas right before eating to avoid sogginess.