Caesar Chickpea Pitta Pocket
This recipe is a delightful twist on classic Caesar salad, packed into a warm pitta pocket. I love how the chickpeas provide a hearty texture while the homemade dressing brings all the flavors together beautifully.
I’ve always had a soft spot for Caesar salads, but I wanted to create something that felt a bit more filling and satisfying.
That’s how this Caesar Chickpea Pitta Pocket came to life!
It’s perfect for lunch on the go or a cozy dinner, and the best part?
You can whip it up in no time.
Trust me, once you taste the creamy dressing and the crunch of the romaine, you’ll be hooked!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpeas are such a great source of protein and fiber, and they really hold up well in this recipe. If you don't have nutritional yeast, you can skip it, but it really adds to the Caesar flavor. I love using freshly squeezed lemon juice; it makes a world of difference!
Tips & Notes
- •I like to make extra chickpea mixture and use it in salads or grain bowls throughout the week.
- •If you want an extra crunch, toss in some toasted sunflower seeds or pine nuts.
Recipe Variations
- •Sometimes I’ll add sliced avocado for creaminess and healthy fats.
- •If I'm feeling adventurous, I might throw in some roasted red peppers for a sweet touch.
Storage & Freezing
These pockets are best enjoyed fresh, but you can store the chickpea mixture in an airtight container in the fridge for up to 3 days. Just make sure to stuff the pitta right before you eat, so it stays nice and crisp!
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just swap out the whole wheat pitta for gluten-free pitta or wrap. It’ll still be just as tasty.
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This recipe is a delightful twist on classic Caesar salad, packed into a warm pitta pocket. I love how the chickpeas provide a hearty texture while the homemade dressing brings all the flavors together beautifully.
Ingredients
Instructions
- 1
In a mixing bowl, combine the chickpeas, vegan mayonnaise, nutritional yeast, lemon juice, garlic powder, olive oil, black pepper, and salt. Mash gently with a fork until the chickpeas are partially broken down but still have some texture.
- 2
Taste the mixture and adjust the seasoning if needed. Sometimes I like to add a bit more lemon juice for that zesty kick.
- 3
Prepare the pitta bread by cutting them in half to create pockets. You can warm them in a dry skillet over medium heat for about 1-2 minutes on each side if you like them warm.
- 4
Stuff each pitta pocket with a generous scoop of the chickpea mixture.
- 5
Top with chopped romaine lettuce for crunch and a fresh taste.
- 6
Serve immediately, or wrap them up for a delicious lunch on the go!
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