Turkey Pitas With Cucumbers, Chickpeas and Tahini
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup thinly sliced red onion
- 2tablespoons fresh lemon juice, plus more as needed
- ½teaspoon fine sea salt, plus more as needed
- ½teaspoon ground cumin
- Pinch of granulated sugar
- ¼cup tahini
- 1fat garlic clove, grated
- 1(15-ounce) can chickpeas, drained and rinsed
- 1cup diced cucumber
- ½cup halved cherry tomatoes
- 2tablespoons extra-virgin olive oil
- 2pitas with pockets, halved through the equator
- 10ounces cooked turkey, shredded or thinly sliced (about 2½ cups)
- ½cup cilantro leaves and tender stems
- ½cup mint leaves and tender stems
- Hot sauce, such as zhug or Tabasco (optional)
Nutritional analysis per serving (4 servings)
519 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 45 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 39 grams protein; 751 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
- Step 2
Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
- Step 3
Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
- Step 4
In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.
Private Notes
Comments
Great flavors. Add feta. Maybe some hummus. Used chicken, because it was what we had. Would be great with rotisserie or turkey lefties.
Made this with ground turkey that I cooked first and then chilled while prepping the rest of the meal. Excellent dish!!!!
I mixed the mint and cilantro in with the cucumber and chickpeas and lightly toasted the pitas before filling. Whole family loved it! Excellent way to eat some leftover turkey.
Made this as written and, though I was a bit skeptical about the use of cumin, thought it turned out really good! Had some leftover tzatziki and it went well with that as a dressing too!
When even the thought of turning on any heating element (crock/instant pot included) makes you feel ill during a miserable heatwave, this recipe, with a rotisserie chicken, is a lifesaver. Thank you! I use the tahini sauce recipe from the Cauliflower Shawarma instead, as I find it easier, with bonus of using cold water instead of hot and mint from the garden. I had everything on hand to make an herbed yogurt sauce, using Sadaf seasoning and it’s a welcome addition.
I sauteed1 lb ground turkey with a pressed garlic clove and Z'aatar. Left out cilantro (didn't have any), used fresh mint from garden and lime instead of lemon juice. Delicious!!!! Ripe summer tomatoes are a must!
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