Greek meze pitta pockets
Serves: 2
Total time: 
Recipe photograph by Chelsea Bloxsome
Greek meze pitta pockets
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
573Kcal
Fat
22gr
Saturates
8gr
Carbs
68gr
Sugars
11gr
Fibre
3gr
Protein
24gr
Salt
4.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- ½ cucumber, diced
- 4 tbsp Greek-style natural yogurt
- 2 tbsp chopped mint
- a squeeze of lemon juice
- 2 pittas
- 75g iceberg lettuce, shredded
- 1 x 355g jar Odysea chickpeas in tomato sauce (or baked gigantes beans)
- 50g vegetarian feta, sliced thinly
Step by step
- Make a tzatziki-style salad by combining the diced cucumber, yogurt, mint and a squeeze of lemon juice, seasoning to taste.
- Warm the pittas in the toaster, then cut each one in half to make 2 pockets. Pile in the shredded iceberg then spoon in the chickpeas in tomato sauce. Top with the feta and serve 2 pockets per person, with the tzatziki-style salad alongside.
Chef quote
We adore these richly flavoured chickpeas in tomato sauce; fabulous with feta cheese.
