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Chickpea Quinoa Pockets with Greek Yogurt & Vegetables Recipe

Chickpea Quinoa Pockets with Greek Yogurt & Vegetables recipe


This is a yummy wrap with quinoa and chickpeas. It has Greek yogurt, veggies, and cheese. You put it in pita bread and it's very good to eat for lunch or dinner.


1/2 cup quinoa
1 x (15 oz) can garbanzo beans (chickpeas)
2 cloves garlic
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup Greek yogurt
2 tablespoons lemon juice
1/2 cup crumbled feta cheese
1 red bell pepper
1/2 red onion
4 whole wheat pita bread
1/2 cup kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped


Rinse the quinoa under cold water and drain. Place in a saucepan with 1 cup of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
Drain and rinse the chickpeas. In a skillet over medium heat, cook chickpeas with minced garlic, paprika, black pepper, and salt for 5 minutes.
In a small bowl, mix Greek yogurt with lemon juice to create a creamy sauce.
Dice the red bell pepper and red onion, and add to a bowl with the crumbled feta cheese, sliced olives, and chopped parsley.
Warm the pita bread in the oven or on a skillet for a few minutes until soft.
Combine the cooked quinoa and chickpea mixture in a bowl.
Cut the top off of each pita to open the pocket. Spread the inside of each pita with the Greek yogurt sauce.
Fill each pita pocket with the quinoa and chickpea mixture, then top with the bell pepper, onion, feta, olive, and parsley salad.
Serve the stuffed pita pockets immediately while warm.

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