Chickpea Herb Pita Pizzas

Chickpea Herb Pita Pizzas

Chickpea herb healthy pita pizzas are a quick easy meal or snack. A chunky herb-y mess of chickpeas is spread on pita bread, and topped with arugula, feta cheese, tomatoes, and a tahini drizzle.

Weekly Meal Plans

When heading into a work week, I do my best to plan meals for my family. While I don’t meal prep everything in advance, I do write down and shop for what I plan to make. This healthy pita pizza recipe is great for busy weeknights, as I can make the chickpeas in advance, and then assemble pizzas within 10 minutes. I love posting a weekly menu on a chalkboard in the kitchen. I’ve found that this helps the questions of “what’s for dinner?” from family members morph into “how can I help?”. How great is that?

healthy pita pizzas, Weekly Meal Plans, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner

Pita Bread

I got super fancy when I made this and made my own pita bread, using this Serious Eats recipe, but certainly a good quality store-bought will do. The pitas themselves are easy to make, but I did need afternoon (for me it was Sunday) of rising and kneading, etc. A rainy Sunday afternoon was perfect.

Easy Healthy Dinners

While these healthy pita pizzas are totally a meal on their own, I like to pair them with a soup like this lentil soup.

healthy pita pizzas, Weekly Meal Plans, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner

Chickpea Herb Healthy Pita Pizzas

Adapted from a recipe from Better Homes & Gardens.
Print Pin Rate
Course: Side Dish
Cuisine: Mediterranean
Keyword: healthy pita pizza
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 pizzas
Author: Aliye Aydin


For the Sauce

  • 1 clove garlic
  • 1/2 cup tahini
  • 1/3 cup water
  • 1 lemon
  • 1/4 teaspoon fine sea salt

For the Topping

  • 2 15 oz. cans chickpeas
  • 1/2 cup Italian parsley leaves
  • 1/2 cup mint leaves
  • 1/2 cup cilantro leaves
  • 1/2 teaspoon extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt
  • 1 pint cherry or grape tomatoes
  • 6 ounces feta cheese
  • 6 pita bread rounds, flat breads, or naan

For the Salad

  • 3 ounces baby arugula
  • 1 Tablespoon extra virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 lemon


For the Sauce

  • Mince garlic. Whisk together in a small bowl with tahini and water. Set aside 2 Tablespoons of this mixture. To the remaining mixture, add 2 Tablespoons lemon juice and salt. Thin with more water if necessary so it can be drizzled.

For the Topping and Pizza Assembly

  • Preheat oven to 400F.
  • Drain chickpeas and set aside. Combine fresh herbs in a food processor with the 2 Tablespoons of reserved tahini sauce. Pulse until finely chopped. Add drained chickpeas, olive oil, cumin, and 1/4 teaspoon salt, pulsing to form a chunky spread.
  • Spread chickpea-herb mixture on each pita. Cut tomatoes in half, and crumble feta, and distribute among each pita pizza. Bake 8-10 minutes until cheese is melting, and edges are browning.

For the Salad

  • Toss arugula with olive oil, salt, pepper, and zest of one lemon. 

To Serve

  • Remove pita pizzas from oven, and top with salad. Serve with lemon wedges.
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