Chickpea Salad Pockets Chickpea Salad Pockets

Author: Canadian Living

The filling for these pockets also makes a delightful main-course salad or side dish with grilled chicken or salmon. Leftover salad is delicious on top of greens or on an antipasto plate.

  • Portion size 4 servings



Reserving 2 tbsp (25 mL) liquid, drain artichoke hearts; thinly slice and set aside.

In large bowl, whisk together reserved artichoke liquid, parsley, oil, vinegar, garlic, oregano, salt and pepper. Add artichoke hearts, chickpeas, tomatoes and Parmesan cheese; toss to combine.

Cut one-third off each pita bread; open and place inverted piece in bottom. Line with lettuce; spoon in chickpea mixture.

Nutritional facts <b>PER SERVING:</b> about

  • Sodium 1026 mg
  • Protein 23 g
  • Calories 591.0
  • Total fat 19 g
  • Cholesterol 5 mg
  • Saturated fat 3 g
  • Total carbohydrate 85 g


  • Iron 34.0
  • Folate 84.0
  • Calcium 19.0
  • Vitamin A 9.0
  • Vitamin C 42.0
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Chickpea Salad Pockets