Mediterranean Chickpea Salad Pita Pocket

Infused olive oil in the hummus changes everything. Harissa-infused for heat, lemon-infused for a killer spread.

Ingredients

Salad

2 (15 oz) cans chickpeas, drained and rinsed

1 medium cucumber, chopped

1 bell pepper, chopped

1/2 medium red onion, thinly sliced

1/2 cup Kalamata olives, roughly chopped

1/2 cup crumbled feta

Kosher salt and freshly ground black pepper, to taste

Lemon-Parsley Vinaigrette

1/2 cup extra-virgin olive oil

1/4 cup white wine vinegar

1 tbsp fresh lemon juice

1 tbsp fresh flat-leaf parsley, finely chopped

1/4 tsp crushed red pepper flakes

Hummus

1 (15 oz) can chickpeas, drained, liquid reserved

1 garlic clove, crushed

2 tsp ground cumin

1/2 tsp kosher salt

1 tbsp olive oil

4 pita pockets, warmed

Preparation

1. In a large bowl, toss together the chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.

2. In a jar with a tight-fitting lid, combine the olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Seal and shake vigorously until emulsified. Season with salt and pepper.

3. Pour the vinaigrette over the salad and toss to coat. Taste and adjust seasoning.

4. In a blender or food processor, combine the chickpeas, garlic, cumin, salt, and olive oil. Blend, gradually adding the reserved bean liquid, until smooth and creamy.

5. Spread a generous layer of hummus inside each warm pita pocket. Fill with the chickpea salad and serve immediately.

Notes

Inspired by Food Network.