Sheet-Pan Chickpeas Salad with Pita Bread
A sheet-pan Greek chickpea salad with cucumber, red onion and eggplant, finished with tzatziki and lemon juice, served with pita bread.
Total time
47 min
Prep
10 min
Cook
37 min
Difficulty
easy
Cuisine
Greek
vegetarian
Ingredients
400gchickpeas
1cucumber
150gred onion
1/2 cupeggplant
2 cupspita bread
to tastetzatziki
1 tsplemon juice
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the chickpeas, then roast them over medium-high heat until well browned, about 5 minutes.
2
Add the cucumber, red onion and eggplant, cooking until softened, about 7 minutes.
3
Stir in the tzatziki and lemon juice for 2 minutes.
4
Warm the pita bread separately.
5
Let the chickpeas simmer for about 5 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the pita bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
613
Protein
20.9g
Fat
14.4g
Carbs
101.2g
Fiber
12.1g
Sodium
645mg
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