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Smashed Chickpea Pitas are a delicious, filling lunch or snack. Topped with protein-filled Greek yogurt, crispy cucumber, fresh herbs, feta, and za'atar.


4 pitas

Total time

5 minutes




Brunch, Lunch


  • 4 pitas (regular or whole-wheat)
  • ½ - 3/4 cup plain Greek yogurt
  • ~20 slices cucumber (from 1 medium cucumber)
  • salt & pepper, to to taste
  • 1 cup chickpeas, smashed in a bowl with a fork or a [mojito muddler]
  • 4 oz feta cheese
  • 4 teaspoons za'atar
  • 2 tablespoons fresh parsley leaves


  1. Lightly toast the pitas, if you prefer, either on the lowest setting in your toaster oven or at 400F for 2-3 minutes.
  2. Layer all the ingredients onto the pitas: Spread ~2-3 tablespoons Greek yogurt onto each pita. Top each pita with ~5 cucumber slices. Season with salt & pepper, if desired. Add a 1/4 cup smashed chickpeas, 1-1.5 oz feta cheese to each pita. Sprinkle with 1 teaspoon za'atar and fresh parsley leaves. Serve immediately: eat the pitas whole or slice into quarters.
  3. View the recipe instructions at Babaganosh

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