variations on a taco

by Stacy

We were trading dinner ideas back and forth the other night (always the optimist, the Veggie-Hating Husband usually starts by suggesting mac ‘n’ cheese) when I came up with an idea I pitched as “Greek tacos.” The idea started with chickpea salad, but the phrase “chickpea salad” does not inspire much confidence in my spouse where his meals are concerned. I quickly pointed out that we could put olives on them and blazed onward.

Take some pita bread, chickpeas, olives, tomato, and feta cheese. Add some lettuce and dressing and call it a meal! Oh, and avocado slices because we live in California. It’s the law.

chickpeas with tahini dressing

The main filling is chickpeas drenched in lemony tahini dressing. A touch of cumin and a sprinkle of salt make it awesome. Topped with more goodies it even better.

I’ve made a simpler version to take for lunch and these just ramped up the intensity a bit. The preparation takes a bit of chopping and mixing, but dividing the work between two people would make it pretty quick. Make extra to take for lunch the next day.

You could also use a tortilla or flatbread wrap. We were out of fresh herbs, but some parsley and fresh mint would have been nice additions.

There are tons of possible variations, so I’ve just listed what was in these to keep it straightforward. How would you change this up for yourself? Eggplant? Tzatziki? What else?

loaded pita pockets

Lemony Tahini Dressing

Makes about 1/2 cup


  • 3 tablespoons tahini
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • juice of half a medium lemon


  1. Whisk ingredients together until combined. Add water a teaspoon at a time and whisk until desired consistency is reached. Dressing should be smooth and a bit fluffy, but just thin enough to drizzle.

Greek “Tacos”

Serves 2-3

These measurements are all “to taste,” but I wanted to give you a starting point. If you soak and cook your own chickpeas (like I do) you may need to add more salt.


  • 2-3 pieces whole wheat pita bread
  • 1 cup cooked chickpeas, drained and rinsed
  • 1/2 cup Lemony Tahini Dressing (see above)
  • Additional fillings — lettuce, sliced tomatoes, sliced kalamata olives, crumbled feta cheese, thinly-sliced onion, sliced avocado, salt and pepper


  1. Warm pita bread in the oven (350F for a few minutes) or in a skillet on the stove. Cut in half and open the pita pockets, or keep whole to wrap up like a gyro.
  2. Combine chickpeas with dressing. Try it to see if it tastes flat — if so, add a bit more salt.
  3. Stuff pita with fillings and enjoy.

loaded pita pockets

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