Chickpea and feta pita

Name: Chickpea and feta pita
Total time: 5 min
Yield: 2 servings
Ingredients: 400 g Canned chickpeas; 4 x Pita bread; 100 g Feta; 150 g Cucumber; 150 g Cherry tomatoes; 2 tsp Olive oil; 20 g Lemon juice; Salt, pepper, oregano

No cooking, five minutes, and it still gets to 30 g of protein.

33 g Protein per serving

848kcal

120 gCarbs

27 gFat

16 gFibre

4 gProtein per 100 kcal

Ingredients for 2

400 g Canned chickpeas two drained tins
4 pitas Pita bread
100 g Feta
150 g Cucumber
150 g Cherry tomatoes
2 tsp Olive oil
20 g Lemon juice
Salt, pepper, oregano

Method

Drain the chickpeas and crush about half of them with a fork, so the filling holds together.
Chop the cucumber and tomatoes small, and stir everything with the oil, lemon, oregano, salt and pepper.
Crumble in the feta and spoon into the pitas.

Swaps

Add a tin of tuna if you want it heavier on protein.
Mash the chickpeas with the lemon and oil for a rough hummus instead.

Nutrition is worked out from the raw ingredients using the USDA FoodData Central database, per serving, and rounded. Cooking changes weight but not the energy and protein in the pan.