LUNCH · PLANT-FORWARD · CHOOSE PLANT-BASED PACKAGED INGREDIENTS
Chickpea & cucumber pitas
Mashed chickpeas, crisp cucumber and lemon tucked into pita.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ cucumber, diced
- 2 pita breads
- ¼ tsp salt
Make it
- Mash chickpeas with oil, lemon juice and salt.
- Fold in diced cucumber.
- Open pita pockets and fill with chickpea mixture. Serve promptly.
Make room for your circumstances.
Allergens: Wheat/gluten; check pita labels
Substitution: Serve in a bowl with a suitable gluten-free accompaniment.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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