Chickpea greek pitaOne of my favorite meals to cook for an easy, weeknight dinner is this chicken souvlaki. I’ve recommended it to a few friends and it always receives rave reviews. The flavors are bold with the briny kalamata olives balanced nicely with the cool cucumber sauce.

The other day I gave the recipe a try but instead of chicken I substituted chickpeas. Using (organic) canned chickpeas makes this easy recipe even easier (and a little lighter). I really enjoyed it and not only is it a healthy meal, but an affordable one. You can pick up a can of chickpeas for about $1.50. To all my vegetarian friends, make this! You will love it.
Chickpea greek pitaChickpea Greek pita (recipe adapted via Real Simple)

Ingredients

4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
1 can chickpeas, drained and rinsed (I use organic)
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill

Directions

Heat oven to 200° F. Wrap the bread in foil and place in oven.
In a medium bowl, combine the tomatoes, onion, Feta, and olives.

In a large bowl, combine the oregano, thyme, pepper, 1 ½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.

Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside.
Add the chickpeas to the remaining vinaigrette, toss and set aside. If you would like to warm the chickpeas place in a microwave safe bowl and heat for one minute. They can also be served at room temperature. 

Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the pita with the yogurt sauce and top with chickpeas and tomato salad.

Alternatively, you can heat a tablespoon of olive oil in a skillet and heat the chickpeas in a pan for about 5 minutes. They will begin to crisp a bit and heat through. I was lazy and didn’t do this, but may try it the next time I make this dish.