Harissa Chickpea Pitas
These Harissa Chickpea Pitas are layered with a lemon vegan feta sauce and crispy chickpeas cooked in a delicious harissa sauce.
Equipment
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
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.
Nutrition
Calories: 457kcal | Carbohydrates: 54g | Protein: 15g | Fat: 20g