Chickpea and Spinach Baked in Pita
A protein-packed filling of spiced chickpeas and fresh spinach, baked inside warm pita for a portable, satisfying meal. This mediterranean (vegetarian) ready in about 45 minutes pairs cooked and drained chickpeas, diced red onion, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, cooked and drained chickpeas
- 1/2 cup, diced red onion
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 rounds, 6 inches in diameter pita bread
- 1/2 cup, crumbled feta cheese
- 2 cups, fresh and chopped spinach
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 375°F. Toss chickpeas with 1 tablespoon olive oil, cumin, paprika, cayenne, and salt and black pepper to taste. Spread on a baking sheet and roast for 15 minutes until slightly crisp.
- Step 2: Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add diced red onion and sauté for 5 minutes until soft. Add chopped spinach and cook for 2 minutes until wilted.
- Step 3: Cut each pita bread in half to form pockets. Spoon roasted chickpeas and spinach mixture into each pocket, then sprinkle with crumbled feta cheese.
- Step 4: Place stuffed pitas on a baking sheet and bake for 5 minutes until pita is crisp and cheese melts. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Spinach Baked in Pita take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Spinach Baked in Pita?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked and drained chickpeas from drying out.
Can I substitute ingredients in Chickpea and Spinach Baked in Pita?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Spinach Baked in Pita for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Spinach Baked in Pita vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
