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?
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.
Chickpea Herb Healthy Pita Pizzas
Ingredients
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
Instructions
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.
