Go Back
Print

Turkey Pitas With Cucumbers, Chickpeas and Tahini

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 pitas
Calories 550
A fresh and flavorful Middle Eastern-inspired dish featuring shredded turkey, crunchy vegetables, and creamy tahini in pita pockets.

Ingredients

Vegetables and herbs

  • 0.5 cup thinly sliced red onion
  • 1 cup diced cucumber
  • 0.5 cup halved cherry tomatoes
  • 0.5 cup cilantro leaves and tender stems
  • 0.5 cup mint leaves and tender stems

Sauces and seasonings

  • 2 tablespoons fresh lemon juice, plus more as needed
  • 0.5 teaspoon fine sea salt, plus more as needed
  • 0.5 teaspoon ground cumin
  • Pinch of granulated sugar
  • 0.25 cup tahini
  • 1 clove garlic, grated
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 cup diced cucumber
  • 0.5 cup halved cherry tomatoes
  • 2 tablespoons extra-virgin olive oil

Pita and turkey

  • 2 pitas pitas with pockets, halved through the equator
  • 10 ounces cooked turkey, shredded or thinly sliced (about 2.5 cups)

Garnishes

  • 0.5 cup cilantro leaves and tender stems
  • 0.5 cup mint leaves and tender stems

Instructions 

  • Mix onion, 1 tbsp lemon juice, salt, cumin, and sugar; let sit 10 minutes.
  • Combine tahini, remaining lemon juice, garlic, salt, and water to make sauce.
  • Stir chickpeas, cucumbers, tomatoes, and oil into onion mixture.
  • Layer turkey, chickpea salad, herbs, and drizzle with tahini sauce in each pita.

Notes

Adjust lemon juice and salt to taste for best flavor.
Calories: 550kcal
Cost: $15
Course: dinner, Lunch
Cuisine: Middle Eastern
Keyword: Chickpeas, Pita, turkey