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Roast Chickpea Pita Pocket

zaatar roast chickpea sandwich in pita

Make a big batch of these chickpeas so you can keep them around for snacking. ½ cup of roasted chickpeas have 140 calories.

Labneh is a Middle Eastern strained yogurt very similar to Greek yogurt, but commonly served savory with olive oil and za'atar.

We like cucumber and red onion in this sandwich, but feel free to add any veggies you have around, tomatoes, lettuce, radish slices, peppers and sprouts would all be delish. 

  • Duration
  • Cook Time
  • Prep Time
  • 1Servings


Zaatar Chickpeas

  • 2 (15-ounce) cans chickpeas, drained, rinsed, and dried
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons Jamie Geller Za'atar.


  • 1 whole wheat pita
  • 1½ tablespoons Labneh or Greek yogurt 
  • 1 Persian cucumber, sliced
  • ¼ small red onion, sliced
  • Pinch kosher salt
  • Pinch freshly cracked black pepper


Preheat oven to 350°F, line a baking sheet with parchment paper.

1. In a medium bowl, toss chickpeas with evoo, and za’atar.

2. Spread chickpeas on lined sheet, drizzle oil and za’atar and toss on pan. Place in oven and bake for 1 hour, stirring occasionally, until browned and crunchy.

3. Transfer to a serving bowl. Store chickpeas, covered, at room temperature for up to 3 days

Assemble the sandwich

  1. Open the pita pocket. Spread the labneh or yogurt on the bottom. Layer with sliced cucumbers and red onion, fill with 1/2 cup roasted chickpeas. Top with a sprinkle of salt, pepper and/or zaatar. 

Nutrition Information

  • Calories: 320
  • Carbohydrate Content: 55 g
  • Fat Content: 8 g
  • Fiber Content: 9 g
  • Protein Content: 11 g
  • Sodium Content: 600 mg
  • Sugar Content: 1 g