Vegan Chickpea Mediterranean Pockets

Dinner, Gluten-Free, Lunch, Main Dish, Vegan

I just made these delicious Vegan Chickpea Mediterranean Pockets for today’s lunch. In addition to chickpeas, my ingredients included tomatoes, cucumber, vegan feta cheese, and red onions. I spread some tasty homemade hummus inside of a tasty pita bread, added some romaine lettuce, and then enjoyed an awesome lunch. Go to my Instagram page or to my Facebook page to see a video on how I prepared it. Do you have a favorite pocket sandwich?

By the way, check out my Shop Page to see some of the kitchen essential tools I like to use.  I like to purchase most of my fruits and vegetables from Whole Foods Market and Wegmans.

4 to 6 pitas or pliable flatbread
1/2 Cup of hummus
1 Cup of chickpeas, drained and rinsed
1/2 Cup of English cucumber, diced
1/2 Cup of tomatoes, diced
1/2 Cup of vegan feta cheese
1/4 Cup of red onion, chopped
1 Green pepper, chopped
Romaine Lettuce leaf, cut in half as desired
Himalayan salt and pepper to taste
Fresh lemon juice

Avocado sauce:
1 Avocado
1/2 Cup of lime juice
3/4 Cup of cilantro leaves
1/3 Cup of olive oil
Himalayan salt to taste
Water (optional)

-Place all the sauce ingredients in a food processor and blend on high. Lukewarm water can be added too thin the sauce to desired consistency. Set sauce aside after being prepared.
-Lay out pita bread and slice in half
-Add 1/4 each of the hummus in the pocket
-Mix all the ingredients in a large bowl, then add fresh lemon juice, Himalayan salt and pepper. Mix well.
-Divide all remaining ingredients into 4-6 portions and fill each pita pocket.
-Add avocado sauce. Enjoy!

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