Dill Chickpea Pita Pocket

• 60 g (1 large pita) — Whole-wheat pita bread
• 180 g (about 1 cup), drained and rinsed — Canned chickpeas, drained and rinsed
• 60 g (about 1/2 cup), diced — Cucumber with peel
• 60 g (about 1/3 cup), quartered — Raw cherry tomatoes
• 4 tsp (20 g) — Tahini from roasted sesame kernels
• 1 tbsp (15 g) — Fresh lemon juice
• 1/2 tsp (0.5 g) — Dried dill weed
• 2 g, finely grated — Raw garlic
• 1/8 tsp (0.3 g) — Ground black pepper

Method

1. 1Measure ingredients: Whisk the dill tahiniMeasure sesame tahini, lemon juice, dill weed, garlic, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Whisk the dill tahiniWhisk the tahini, lemon juice, dill, garlic, black pepper, and 2 tsp cold water in a mixing bowl for 60 seconds until smooth and spoonable.1 minLook for: The sauce is pale, evenly flecked with dill, and falls from the spoon in a thick ribbon.Safety: Use a clean bowl and potable water, and keep the sauce chilled if assembly is delayed.
3. 3Measure ingredients: Make the creamy chickpea fillingMeasure chickpeas, sesame tahini, and lemon juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Make the creamy chickpea fillingAdd the dry chickpeas to the sauce and mash about half of them with a fork for 90 seconds, leaving the rest whole for texture.1 min 30 secLook for: The mashed chickpeas bind the filling while plenty of whole chickpeas remain visible.Safety: Use chickpeas from an intact can and refrigerate the opened product promptly.
5. 5Measure ingredients: Fold in the cucumber and tomatoesMeasure cucumber with peel, cherry tomatoes, and chickpeas using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Fold in the cucumber and tomatoesFold the dry cucumber and tomatoes through the chickpea mixture for 30 seconds, stopping as soon as they are evenly distributed.30 secLook for: The cucumber and tomatoes remain crisp and no watery liquid collects at the bottom of the bowl.Safety: Use a clean knife and board for the ready-to-eat cucumber and tomatoes.
7. 7Measure ingredients: Fill the pita pocketMeasure wheat pita bread, chickpeas, cucumber with peel, and cherry tomatoes using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
8. 8Fill the pita pocketOpen the pita gently along one edge, spoon in the complete chickpea mixture, and stand the filled pocket upright for 1 minute so the filling settles before serving.1 minLook for: The pita holds every component without tearing and no dressing leaks from the bottom seam.Safety: Eat promptly or wrap and refrigerate within 2 hours.