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.
Recipe by Ally's Cooking at