Sunday, July 3, 2011

Chickpea Chicken Pitas

I hope you’re having a nice 4th of July weekend. I’m visiting family, but I admit I’d love to sneak onto the nearest post or base and see how our military is celebrating this year.

My very favorite 4th of July memory is the year I was on lockdown at basic training. For one special night we were allowed a little supervised freedom to celebrate this important holiday with our platoons. I’ll never forget that moment of clarity, finally understanding how important being an American was to me. To this day I never fail to be moved by a patriotic act.

So if you have sons, daughters, husbands, wives, brothers or sisters in basic training this holiday don’t worry, they’ll be on a field somewhere watching the fireworks and drinking that giant soda they’ve been denied for weeks!

Of course, they won’t be eating a healthy salad pita like this one. You can bet it’s pizza night on post. Ah, memories of being able to eat whatever I wanted!

Though this is a nice salad for a picnic, a healthy lunch or a fast 4th of July meal. For a vegetarian version substitute a peeled, seeded and chopped cucumber for the chicken. For a vegan meal, do the same but add vegan mayonnaise in place of the standard fare.

Chickpea Chicken Pitas
Printer Version
This is so quick and easy I don’t want you to think about measurements. Just mix it all together to your taste preference.

1 can garbanzo beans, rinsed and drained
1 can chicken breast, rinsed and drained
1 small can corn, rinsed and drained
1 small can sliced black olives, drained
3 to 4 roasted bell peppers from a jar, chopped
Salt & pepper, to taste
Mrs. Dash Garlic and Herb Seasoning, to taste
Mayonnaise, to taste (Light is fine)
Romaine lettuce, chopped (the bagged stuff works great)
1-bag whole-wheat pitas

1. In a large bowl, mix together the garbanzo beans, chicken breast, corn, olives, and peppers. Season with salt, pepper and Mrs. Dash seasoning to taste. Mix in just enough mayonnaise that the salad is coated.

2. Wrap the pitas in a couple paper towels. Place them on a plate and microwave until warm, about 30 seconds. Place some romaine lettuce in each pocket and fill with salad mixture. Serve immediately or wrap in plastic and pack away for a picnic.

Recipe and photograph by Laura Flowers.


Michelle said...


I am making this for Dh's lunch one day this week.It looks so tasty...thank you

The Cooking Photographer said...

Hi Michelle,

I hope you guys like this one. I've been eating it for two days now.


Desserts In My Kitchen said...

Happy 4th of July Laura!! Those chick pea pitas look amazing. Perfect for the summer season. :)

Joanne said...

This is exactly the kind of lunch that I love! Healthy and portable and oh so delicious!

natasha {schue love} said...

I LOVE chickpeas and I love pita...definitely have to try this soon!

Simones Kitchen said...

Hope you had a great 4th of July laura... This looks delicious!

Mary @Delightful Bitefuls said...

What a great idea! These look soooo tasty!

Mary xo
Delightful Bitefuls

Unknown said...

That looks great. Especially since i'm on a diet :D

Amee said...

such a warming story. thanks for sharing. my dad puts the flag up every memorial day and 4th of july. He immigrated here 45 years ago and is very proud to be an american. Cheers to you. Hope you had a good long weekend.

Monet said...

I love stuffed pitas. It is hard to find good pita bread in Austin though. How weird, huh? Thank you for sharing your sweet self with me today. I'm smiling (and I'm hungry now!) I need to read your blog after I've had dinner :-) I hope you have a fabulous end to your week. Take care, my friend!

Moonbeam Catcher said...

I made this yesterday and added some red wine vinegar to give it a little kick and it is delicious! Even good without the pita!!

The Cooking Photographer said...

Yay! I'm glad you liked this one! Thank-you for letting me know.


Anonymous said...

These pitas look delicious! I love quick and easy recipes like this. :)

Dorothy at Belle of the Kitchen said...

I made these this week with a few changes; I used 2 baked boneless, skinless chicken breasts, frozen corn, about 1/4 cup yogurt, 1 tablespoon mayonnaise and a squeeze of lemon juice, and Cavendar's Greek seasoning in place of the Mrs. Dash/salt/pepper. It was delicious! Thanks for sharing this recipe.

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