Sheet Pan Chickpea Shawarma Pita Pockets
with Hummus & Israeli Veggie Salad
- Milk
- Sesame
- Wheat
Pitas are the ultimate blank culinary canvas—their hollow pockets can hold a world of filling possibilities! Luckily, our chefs are pita Picassos. These pitas are bursting with crunchy, shawarma-spiced chickpeas, hummus, tangy sour cream, and a tomato and cucumber salad studded with fresh dill and feta cheese. The best part? They come together in just 20 minutes! Have fun creating your own masterpiece.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
4 tablespoon
Hummus
(Contains: Sesame)
2 unit
Whole Wheat Pitas
(Contains: Sesame, Wheat)
6 tablespoon
Sour Cream
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
1 tablespoon
Shawarma Spice Blend
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. • Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a drizzle of oil, Shawarma Spice, salt, and pepper. • Roast on top rack until browned and crisp, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit while roasting.
• While chickpeas roast, wash and dry all produce. • Halve tomatoes. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill.
• In a large bowl, toss together tomatoes, cucumber, chopped dill, feta, and a drizzle of olive oil. Season with salt and pepper. • Toast pitas until warm and pliable. Halve each pita crosswise to create pockets.
• Spread hummus and sour cream inside of each pita pocket. Fill with as many chickpeas as you like (you may have some left over) and a small amount of salad. • Divide stuffed pita pockets between plates. Serve with remaining salad on the side. TIP: Sprinkle your salad with any remaining chickpeas for a crunchy, croutonlike topper!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, flavorful combination; some found it bland and suggested adding lemon or onion for more zing 🍋.
- Ease of prep: Quick, easy to make, and simple cleanup; roasting chickpeas can be messy with popping.
- Suggestions: Consider toasting pitas lightly; mix sour cream with herbs or use tzatziki for more flavor.
- Portions: Some felt it was light for dinner; adding extra veggies or protein could make it more filling.
- Texture: Crispy chickpeas were hit-or-miss; some found them dry while others loved the crunch.
Reviews from our home cooks
Quick, easy, delicious. The pita pockets tore easily (definitely not able to fit as much salad as pictured). Would be better off toasting them into chips or using like naan. But very good and very very easy. First time I've ever enjoyed both tomato and cucumber in a dish. Will be making again.
Some lemon might have been a nice addition and turning the sour cream into a thinner sauce or dressing rather than just spreading it on the pita could have improved things. Loved the dill, tomato, feta and chickpeas. We're not the biggest fans of cucumber, so if we were making this again, we might replace it with some red onion. Felt like this was a great start but maybe needs some extra touches to make it more special. I could also see this as a salad or flatbread.
I omitted the sour cream. The pita pockets were delicious. Quick and easy, too.
This chickpea prep is one of our favorites! Salad was super tasty with the fresh dill.
The veggies came really fresh. I love that it is a healthy choice, easy to make, and the flavor was good overall. The instructions say to put the beans in before the veggie, but it tastes better if they are mixed together in my opinion. Also, the Pita was too dry for me.
I'd never roasted chickpeas before. I really liked this. Putting everything in pita bread kept it all together. I think this would have been good over rice too.
Another new favorite. The combination of shawarma and dill made this great. I roasted the chick peas the night before and reheated them. It made this a 5 minute lunch.
There was nowhere near enough for 2 servings of pita pockets and a side salad with the amount of cucumber given. It was very small and not fresh so there was even less to work with than it should have been. Please source bigger Persian cucumbers bc several recipes have had an issue with this ingredient lately as far as both size and quality.
Pita pockets are not my favorite, but loved all the other ingredients in this meal. Next time I think I would serve this on large lettuce leaves with some crackers or a less chewy bread item. The pockets detract from the delicious salad.
Roasting the chickpeas was not a fun experience, they started popping like popcorn and some jumped off the sheet. It was delicious though.
