Chickpea Pita Pockets
- Author
- Jess Ferrin
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Servings
- 2-4
Ingredients
- 1 can of chickpeas, drained and rinsed
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 tablespoon of garlic paste (or 2-3 cloves of garlic, chopped)
- 1 tablespoon of tomato paste
- 2-3 pitas, cut in half and opened to make pockets
- Blackstone Chicken Griddle seasoning, to taste
- Smoked paprika, to taste
- Oil for griddle
Directions
- Heat a griddle with some oil. Sauté the diced onions, bell pepper, and chickpeas until they soften. Season the mixture to your taste with chicken griddle seasoning and smoked paprika. When the onions have softened, add the garlic paste and tomato paste. Mix everything together and start to gently smash the chickpeas on the griddle until they become soft.
- Remove the chickpea mixture from the griddle and place it in a bowl. Now, it's time to assemble the pita pockets. Fill each pita pocket with the chickpea mixture. Add a bit more oil to the griddle and place the pita pockets chickpea side down. Cook until the chickpeas become crispy with a slight char. Flip the pita pockets and cook them on all sides to achieve an all-around crispy texture.
- Enjoy your delicious Chickpea Pita Pockets!