This recipe delivers bold flavor with minimal effort—exactly what a weekday lunch should be. Mashed chickpeas are combined with briny capers, fresh herbs, and a creamy Dijon dressing to create a salad that's tangy, savory, and full of texture. Stuffed into a pita with crisp lettuce, cool cucumbers, and peppery radishes, it hits all the right notes for something light but filling.
It’s the kind of meal that feels both clean and satisfying. There’s no cooking involved, just a few minutes with a fork and a knife. And because the flavors hold up so well, it’s also a great option for prepping ahead and packing for lunch—whether you're heading to the office, the park, or just need something quick from your own fridge.
Customizing This Dish
There’s plenty of room to adapt this recipe based on what’s in your fridge or pantry.
- Mayo Alternative: Try using Greek yogurt for a lower fat option. Or, swap for plant-based mayo, toum, or tahini to make this sandwich vegan.
- Herbs: You really can use any fresh herbs you have on hand here. Try chives, basil, or even a small amount of tarragon for a different twist.
- Capers: If you don't have capers on hand, or just don't like them, you could use finely diced dill pickle or olives to replicate the briny, umami punch.
- Veggie Swaps: There's lots of room for creativity here! Don't have lettuce? Try fresh baby spinach, arugula, or shredded cabbage. Not the season for cucumbers or radishes? You could use sliced tomatoes, bell peppers, or even some pickled veggies.
- Bread options: Any sandwich bread can work here, or opt for a nice ciabatta roll. You can also turn these into lettuce wraps or pile the salad onto toast or crackers if you’re out of pita.
Storing and Serving Leftovers
Store the chickpea salad separately from the vegetables and pita to keep everything fresh. It will keep in the refrigerator in an airtight container for up to 3 days. The flavors may even improve after a few hours as the herbs and capers infuse the chickpeas.
When you're ready to eat, give the salad a quick stir and assemble the sandwiches just before serving to keep the veggies crisp and the pita from getting soggy. For an easy lunch, pack the components separately and build your pita pocket on the spot.
Herbed Chickpea Salad Pita Sandwiches
For the Chickpea Salad:
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tbsp mayonnaise
- 1 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tsp capers, drained and chopped
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh dill
- 1 small shallot, finely minced (about 1 tbsp)
- Salt and freshly ground black pepper, to taste
For the Sandwiches:
- 2 pita breads, halved to make 4 pockets
- Handful of lettuce leaves
- 1/2 cup thinly sliced cucumber
- 1/4 cup thinly sliced radishes
- In a medium bowl, mash the chickpeas with a fork or potato masher until chunky but spreadable. Add the mayo, olive oil, Dijon, lemon juice, chopped capers, parsley, dill, and minced shallot. Stir well to combine. Season with salt and pepper to taste.
- Gently open each pita half and layer the bottom with some shredded lettuce. Spoon in a generous amount of chickpea salad (about 1/4 cup per pocket). Top with cucumber slices and radish slices.
- Serve immediately, or wrap in parchment and refrigerate for up to 4 hours before eating. Best eaten the day it's made.
- The chickpea salad can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Add vegetables just before serving to keep them crisp.
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