No-Cook Chickpea Salad Pitas for an Easy Lunch

For a no-cook lunch, mash chickpeas with lemon, olive oil, and a little mustard, then fold in crunchy vegetables and herbs. The mixture is substantial enough for pita pockets and easy to adjust to what is already in the fridge. This recipe makes four lunch portions in about 15 minutes.

Makes: 4 pita pockets
Prep: 15 minutes
Cook: None

Ingredients

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 celery rib, finely diced
• 1/2 small cucumber, seeded and diced
• 2 tablespoons chopped parsley or dill
• 4 pita breads
• 2 cups lettuce leaves

Method

1. Put the chickpeas in a wide bowl. Mash about half with a fork or potato masher, leaving the rest whole for texture.
2. Stir in the olive oil, lemon juice, mustard, salt, and pepper.
3. Fold in the celery, cucumber, and herbs. Taste and add more lemon or salt if needed.
4. Warm the pitas briefly if you like, then open each pocket carefully. Add lettuce and divide the chickpea mixture among them.
5. Serve at once, or pack the chickpea mixture separately from the pita and lettuce so they stay distinct until lunch.

Variations

Add a spoonful of plain yogurt for a creamier filling, or use chopped roasted peppers in place of cucumber. A few chopped olives or capers make it sharper. If pitas are not handy, spoon the salad onto toast, crackers, or lettuce leaves.

Storage and reheating

Keep the chickpea mixture in a covered container in the refrigerator and fill the bread just before eating. A short list of dependable lunches makes busy days easier: the work-from-home lunch guide and meal rotation system offer two ways to plan them. Save the recipe in the Lucru Home meal planner and add the ingredients to your next shop.