New This Month

Chopped-Chickpea-Salad Pitas

Round out this cool summer lunch with spears of cucumber and some fresh berries.

  • Servings: 1

Source: Everyday Food, June 2012


  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon lemon zest plus 2 teaspoons juice
  • 1 anchovy fillet, minced (optional)
  • 3/4 cup cooked chickpeas, coarsely chopped
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon minced shallot
  • Salt and pepper
  • 1 cup baby arugula
  • 1 small pita (4 inch), halved and split


  1. In a large bowl, whisk together oil, lemon zest and juice, and anchovy if using. Stir in chickpeas, parsley, capers, and shallot; season with salt and pepper. To serve, stuff pita halves with chickpea salad and arugula. Drizzle with oil if desired.

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