Chickpea Pita Pockets

25 - 30 minutes


Cook Within:24 hours

40 Min

Effort :


Spice :


Pita bread stuffed with flavorful chickpeas with a side of Mediterranean chermoula sauce.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 356.06
Total Fat 25.31g
Cholesterol 28.5mg
Sodium 119.75mg
Total Carbohydrates 17.49g
Protein 14.08g

Nutrition Values

(Per Serving)
  • Calories 356.06

  • Total Fat 25.31g

    • Saturated Fat 3.67g

  • Cholesterol 28.5mg

  • Sodium 119.75mg

  • Total Carbohydrates 17.49g

    • Dietary Fiber 6.4g

    • Sugar 0.58g

  • Protein 14.08g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Pita Bread
    Pita Bread
  • Canned Chickpeas
    Canned Chickpeas
  • Red Onion
    Red Onion
  • Bell Pepper (Red & Yellow)
    Bell Pepper (Red & Yellow)
  • Sumac
  • Ground Cumin
    Ground Cumin
  • Paprika
  • Sesame seeds
    Sesame seeds
  • Oregano
  • Garlic
  • Corriander Leaves
    Corriander Leaves
  • Parsley Leaves
    Parsley Leaves
  • Coriander Powder
    Coriander Powder
  • Lemon
  • Olive Oil
    Olive Oil

You Will Need

Not Included in Bag

for 1 serving only

  • Cooking Oil (15-20 ml)
  • Salt (to taste)
  • Pepper Powder (to taste)


  • Non-Stick Pan
    Non-Stick Pan
  • Food Processor
    Food Processor
  • Mixing Bowls
    Mixing Bowls

Watch Video


  • 1

    Prepare the Ingredients

    • Wash, and pat dry any fresh produce. Remove the stems from the parsley and coriander leaves.
    • Dice the red onion into 1/4″ bits. Chop the garlic as finely as you can.
    • Dice the bell peppers into the same sized bits as the onion.
  • 2

    Make the filling

    • Set a frying pan on medium-low heat, add 1 tbsp of the olive oil and let it heat up. Add red onion and 1/3 of garlic. Saute until fragrant and translucent.
    • Add the chopped bell peppers, and saute until they are soft. Next, add the chickpeas, followed by sumac, cumin powder, oregano, sesame seeds, and half of the paprika powder.
    • Season with salt and a pinch of black pepper, saute once more until all the spices are absorbed well. Take it off heat and set the filling aside.
  • 3

    Making chermoula sauce

    • To a food processor, add the remaining garlic, olive oil, lemon juice, coriander powder and paprika powder. Season with some salt. Blitz until emulsified.
    • Next, add the parsley and coriander leaves, along with a little bit of lemon zest. Blitz again until you have a coarse mixture, add some water to adjust the consistency.
    • Taste to check seasoning, and set the sauce aside.
  • 4

    Stuffing the pita pockets

    • Slice the pita breads in halves, use a spoon to loosen the insides to create a pocket.
    • Toast the pita halves on the frying pan with 2 tbsp of cooking oil until golden brown on each side.
    • Stuff each pita pocket with 2-3 tbsp of the chickpea filling. Use the spoon to press the filling into the pocket.
  • 5

    Grill and serve hot

    • Add 1 tbsp cooking oil to a frying pan set on medium heat.
    • Once it is hot, carefully place the pita pockets with the open side down. Gently flip it after 20 seconds to grill the sides as well.
    • Serve them hot, with the chermoula on the side.


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