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Homemade Crunchy Roasted Chickpea Pitas. photo

Crunchy Roasted Chickpea Pitas.

These Crunchy Roasted Chickpea Pitas are a flavor-packed delight! Warm pitas stuffed with roasted chickpeas, fresh veggies, and creamy hummus.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Chickpeas:
  • 2 cans chickpeas drained and rinsed
  • 1 tablespoon olive oil for roasting
  • 1/4 teaspoon salt to enhance flavors
  • 1/4 teaspoon pepper for balance
  • 1/2 teaspoon smoked paprika adds depth of flavor
  • 1/2 teaspoon garlic powder for savory kick
  • 1/2 teaspoon brown sugar to balance spices
  • pinch allspice a hint of warmth
  • 1 cup cherry or grape tomatoes halved
  • 1/2 cup hummus your favorite
  • 4 ounces feta cheese crumbled
  • Fresh dill and oregano for freshness
  • 1 cup warm water activates the yeast
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 tablespoon honey for sweetness
For the Pita Dough:
  • 1 1/2 cups whole wheat flour adds nutrition and texture
  • 1 cup all-purpose flour for dough consistency
  • 1/2 teaspoon salt to season dough
  • Canola oil for brushing the pita

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Whisk
  • Kitchen Towel
  • Rolling Pin
  • Oven

Method
 

Prepare the Chickpeas:
  1. Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
  2. In a mixing bowl, combine the chickpeas with olive oil, salt, pepper, smoked paprika, garlic powder, brown sugar, and allspice. Toss until evenly coated.
  3. Spread the seasoned chickpeas on a baking sheet in a single layer. Roast for 25-30 minutes, shaking the pan halfway through.
Make the Pita Dough:
  1. In a small bowl, combine warm water, active dry yeast, and honey. Let it sit until frothy.
  2. In a large bowl, whisk together whole wheat flour, all-purpose flour, and salt. Pour in the yeast mixture and mix until a dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes until smooth. Place in an oiled bowl, cover with a towel, and let rise for about 1 hour.
Shape and Cook the Pitas:
  1. Once risen, punch down the dough, divide into 8 pieces, and roll each into a ball. Flatten to about 1/4-inch thickness.
  2. Heat a skillet over medium-high heat, brush lightly with canola oil, and cook each pita for 2-3 minutes on each side.
Assemble the Pitas:
  1. Cut a pocket in each pita. Spread hummus inside, add roasted chickpeas, halved tomatoes, and crumbled feta. Drizzle with olive oil and sprinkle with dill and oregano.

Notes

  • Roast chickpeas ahead of time and store in an airtight container for up to a week.
  • For a gluten-free option, substitute flours with a gluten-free blend.
  • Don't overcrowd the baking sheet for even roasting.