Can I make the smashed chickpea salad in advance?

Yes, you can make the smashed chickpea salad ahead of time and store it in an airtight container in the fridge for up to 2-3 days. Just be sure to store the pita bread separately to prevent it from getting soggy. When ready to serve, simply stuff the salad into the pitas and enjoy!

Can I use a different type of bread instead of pita?

Absolutely! While pita bread is traditional for this recipe, you can swap it out with any type of bread you prefer. Whole grain bread, wraps, or even lettuce leaves work well as alternatives for a lighter, gluten-free option.

Is this recipe suitable for a gluten-free diet?

Yes, this recipe can be easily adapted to be gluten-free by using gluten-free pita bread or wraps. Just ensure all other ingredients are naturally gluten-free, which they are in this case.

How can I make the smashed chickpea salad spicier?

If you enjoy some heat, you can add cayenne pepper, hot sauce, or diced jalapeños to the salad. Start with a small amount and adjust according to your spice preference.

Smashed Chickpea Salad Stuffed Pitas - Quick & Delicious

Name: Smashed Chickpea Salad Stuffed Pitas
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 1 15 oz can chickpeas, drained and rinsed; 1 ripe avocado; 1/2 red onion, finely chopped; 1 large celery stalk, chopped; 1/3 cup fresh herbs (dill, parsley, mint, cilantro and/or chives), chopped; 2 tbsp capers; 2 tsp red wine vinegar; Salt and freshly ground black pepper, to taste; Warm pita bread for serving

Description

Smashed Chickpea Salad Stuffed Pitas are a quick, easy, and healthy meal that combines creamy avocado, tangy capers, and fresh herbs with chickpeas, all stuffed into warm pita pockets. This recipe is perfect for a light lunch or dinner, offering a satisfying and nutritious option that’s vegan-friendly and customizable.

Ingredients

Scale

1 15 oz can chickpeas, drained and rinsed
1 ripe avocado
1/2 red onion, finely chopped
1 large celery stalk, chopped
1/3 cup fresh herbs (dill, parsley, mint, cilantro and/or chives), chopped
2 tbsp capers
2 tsp red wine vinegar
Salt and freshly ground black pepper, to taste
Warm pita bread for serving

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Instructions

Drain and rinse the chickpeas and place them in a large mixing bowl.
Use a fork to mash the chickpeas, leaving some intact for texture.
Mash the ripe avocado and combine it with the chickpeas. Stir until well combined.
Add finely chopped red onion, celery, and fresh herbs to the mixture. Mix well.
Stir in capers and red wine vinegar. Season with salt and pepper to taste.
Taste and adjust seasoning if necessary, adding more salt, vinegar, or pepper as needed.
Warm the pita bread in the microwave or oven until soft.
Stuff each pita with the chickpea salad or serve it on the side. Enjoy!

Notes

For extra flavor, add a splash of brine from the capers or more vinegar.
If you’re not a fan of capers, swap them with olives for a similar briny taste.
This recipe can be stored in the fridge for 2-3 days, but it’s best served fresh.
Feel free to experiment with different herbs based on what you have available (basil, cilantro, etc.).

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Lunch, Dinner, Salad
Method: No-cook
Cuisine: Vegan, Mediterranean

Nutrition

Serving Size: 1/2 recipe
Calories: 347
Sugar: 13g
Sodium: 1439mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 87g
Fiber: 25g
Protein: 24g
Cholesterol: 0mg