Harissa Chickpea Pitas
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These Harissa Chickpea Pitas are layered with a lemon vegan feta sauce and crispy chickpeas cooked in a delicious harissa sauce.
I am so in love with these Harissa Chickpea Pitas! They come together super quickly, pack SO MUCH flavor into each bite and require simple ingredients. The vegan feta sauce is a dream and the crispy harissa chickpeas have the perfect amount of spice. These are perfect for a quick lunch or easy dinner!
Step One: Make the Chickpeas
The chickpeas for this recipe are really simple to make. Add everything to a bowl, pan fry until crispy and…that’s it.
Here is what you need:
- chickpeas
- yellow onion
- harissa
- garlic powder
- smoked paprika
- cumin
- salt & pepper
- olive oil
Heat the oil in a skillet over medium heat. Add the chickpeas and cook until the onions are tender and the chickpeas start to get crispy (approx. 8 minutes) stirring frequently.
Step Two: Vegan Feta Sauce
You are going to want to put this vegan feta sauce on everything! It is creamy, it is tart. It screams flavor in all the best ways.
To make it, add crumbled vegan feta (I like Trader Joe’s) to a bowl with vegan mayo, fresh garlic, lemon juice, pepper and whole grain mustard. Give everything a good mix and then taste. The sauce will be tart on its own, but when mixed with the chickpeas it will all balance out!
Step Three: Assemble & Serve
Be sure to heat your pita bread before assembling – you can do this in the oven or air fryer. Once toasty, add a good smear of the vegan feta sauce. Top it off with the crispy chickpeas and add a sprinkle of fresh parsley.
When it comes to eating these guys, I like to go with the fold-in-half method. Just like a giant taco. I’m telling you, you will love these!
Need more recipe inspo? Check these out:
Harissa Chickpea Pitas
Ingredients
FOR THE CHICKPEAS
- 1 15-ounce can chickpeas drained & rinsed
- 1 small yellow onion sliced
- 1-2 tablespoons harissa paste adjust according to your spice preference
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil
FOR THE FETA SAUCE
- 3 ounces vegan feta crumbled
- 1/4 cup vegan mayo
- 2 cloves garlic minced
- 1/2 lemon juiced, plus more to taste
- 1/2 teaspoon pepper
- 1 tablespoon whole grain mustard or dijon
FOR THE PITAS
- 4 pitas
- fresh parsley chopped
Equipment
Instructions
- Combine all of the chickpea ingredients (except for the oil) in a bowl and mix to combine. Heat the oil in a skillet over medium heat. Add the chickpeas and cook until the onions are tender and the chickpeas start to get crispy (approx. 8 minutes) stirring frequently.
- Meanwhile, combine the feta sauce ingredients in a bowl and mix to combine. Taste and adjust the seasonings as needed – the sauce will be tart, but when eaten with the chickpeas it will balance out.
- Toast the pitas and top with some feta sauce & chickpeas. Sprinkle with parsley and serve.
Video
Notes
- I like the vegan feta from Trader Joe’s.
More a lunch than a dinner I think but absolutely delicious . So easy and perfect in the sun
Thanks so much! So glad you loved it!
Wow! These are amazing and so easy to make! The perfect lunch or weeknight meal. I stopped by my local Mediterranean restaurant for some fresh warm pitas and it took them to the next level! Can’t wait to make these again!
OMG! I’m sure the fresh pita made these even better – such a good idea!
This was so easy and so good!
Thanks so much Judy!
I made these for dinner the other night and audibly said “oh wow!” when I bit in. So delicious. Immediately sent the recipe to friends and family’s
Thanks Rachel! So glad it was a hit!!
This was a great dish. Next time I’m going to top it with cabbage and/or cucumber just for the crunch.
Yesss! Love the idea of adding a crunchy topping!
Looks delicious! Is the harissa a dry spice or the condiment? Thanks
Its a paste!