This red pepper chickpea pita wrap is a great meatless option! It’s filled with delicious Mediterranean inspired flavors. It’s also super quick and easy to throw together.
I love chickpeas, or garbanzo beans as they are often. They are a super quick, inexpensive and easy way to get a nutritious meal on the table in a short period of time. You can even save the liquid from the can and use it as a egg replacement!
I remember first trying garbanzo beans when I was at my friend’s house for dinner in 7th grade. They were from Spain and they made a dish with them in it. I thought they were so weird how they could be almost meaty in texture. My relationship with garbanzo beans or chickpeas has come a long way since those days and now I love them in lots of different dishes!
I use a red pepper paste in this dish, you can find it as a red pepper spread or Ajvar as it’s called in eastern Europe. It’s made with roasted red peppers, roasted eggplant, roasted garlic, oil, salt, pepper and splash of vinegar. I like to buy it premade. Trader joes sells it as well amazon and other grocers.
Here are some links to ones on amazon.
Here is a recipe to make at home:
Roasted red pepper and eggplant paste, also known as Ajvar
What you need to make this red pepper chickpea pita wrap:
Serves 2-4 people
Red pepper chickpeas:
- 1 tablespoon olive oil
- 1/4 cup red pepper paste
- 1 small red onion – minced
- 1 – 15 ounce can garbanzo beans – drained
- Pinch of salt
Pita fillings:
- Cucumber – peeled and sliced
- Feta – crumbled
- Tomatoes – sliced
- Pickled peppers (optional) – I love pepperoncini or banana peppers
- Kalamata olives (optional) – pits removed
- 3-4 Pitas or wrap of choice
Dill sauce
- 1/4 cup sour cream or plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon dried dill
- pinch of salt and pepper
Instructions
- In a pan, add olive oil, red pepper paste, red onions chickpeas and salt then cook until red onion is softened. Remove from heat and set aside.
- Mix together the dill sauce ingredients in a small bowl.
- Assemble a pita with chickpea and onion mixture, cucumbers, feta. tomatoes, pickled peppers and olives and add dill sauce on top then enjoy.
Red Pepper Chickpea Pita Wrap
Ingredients
For Red Pepper Chickpeas
- 1 tablespoon olive oil
- 1/4 cup red pepper paste
- 1 small red onion – minced
- 1 – 15 ounce can garbanzo beans – drained
- Pinch of salt
For Pita Fillings
- Cucumber – peeled and sliced
- Feta – crumbled
- Tomatoes – sliced
- Pickled peppers optional – I love pepperoncini or banana peppers
- Kalamata olives optional – pits removed
- 3-4 Pitas or wrap of choice
For Dill Sauce
- 1/4 cup sour cream or plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon dried dill
- pinch of salt and pepper
Instructions
- In a pan, add olive oil, red pepper paste, red onions chickpeas and salt then cook until red onion is softened. Remove from heat and set aside.
- Mix together the dill sauce ingredients in a small bowl.
- Assemble a pita with chickpea and onion mixture, cucumbers, feta. tomatoes, pickled peppers and olives and add dill sauce on top then enjoy.