Chickpea and Spinach Baked in Pita

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A protein-packed filling of spiced chickpeas and fresh spinach, baked inside warm pita for a portable, satisfying meal. This Mediterranean recipe (vegetarian), ready in about 45 minutes, pairs chickpeas, red onion, 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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Place stuffed pitas on a baking sheet and bake for 5 minutes until pita is crisp and cheese melts. Serve immediately.