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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
