Vegan Chickpea Salad Pitas

Vegan Chickpea Salad Pitas

Vegan chickpea salad pitas are a delicious tuna or chicken salad substitute! Whether you’re vegan or a meat eater, I guarantee you’ll love the flavor of this sandwich and love how full it keeps you!Vegan Chickpea Salad Pitas

My whole lunch eating life was forever changed one day when I went in my local juice bar for a morning smoothie and impulse bought their “no-chicken salad pita” for lunch. What the heck I thought, I’ll try it. Even though I’m so NOT vegan, I can appreciate a good healthy meal now and then. But WOWOWOWOWOW this pita! The flavor! It kept me so full all day! It was magical, and I was addicted. I went back way too many times until I thought, “Ally, you’re a food blogger. You can make this yourself.” And so I did. It’s not EXACTLY like the one at the juice bar, (dangit!) but it certainly is delicious in its own right.  Sure, the ingredients may seem a little funky but the mix of sweet, sour, spicy, salty, and umami keeps you coming back again and again for another bite. Trust me on this one.
Vegan Chickpea Salad Pitas

These are also perfect for meal prepping ahead of time! Just remember, if you’re using tomato slices, to place them in the middle and away from the pita bread so it doesn’t get soggy and mushy.

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Vegan Chickpea Salad Pitas
Prep time
Total time
Recipe type: Sandwich
Cuisine: Vegan
Serves: 2 pitas
  • 15 oz. can chickpeas (garbanzo beans) drained and rinsed
  • 1 celery stalk, finely diced
  • ¼ red onion, finely diced, plus slices for serving
  • 3 Tbsp. tahini
  • 1 Tbsp. capers
  • 1 Tbsp. pickle relish
  • Juice of ½ a lemon
  • ½ tsp. spicy brown mustard
  • ½ tsp. salt
  • ¼ tsp. paprika
  • Freshly ground black pepper
  • 2 whole wheat pita rounds, cut in half
  • Romaine lettuce, for serving
  • Broccoli sprouts, for serving
  • Sliced tomato, for serving
  1. Add the chickpeas, diced celery, diced red onion, tahini, capers, relish, lemon juice, mustard, salt, pepper, and paprika to a food processor or blender.
  2. Pulse a few times to break up the chickpeas and create a "mash". Do not over pulse or purée. The chickpea mash should be easily scooped up with a spoon without falling apart.
  3. Carefully stuff each halved pita (there will be 4 halves) with ¼ of the chickpea mash. Be careful not to rip the pita!
  4. Fill with romaine, sliced tomato, broccoli sprouts, and sliced red onion if desired.

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Written by Ally