Za'atar Chickpea Pomegranate Pita

Savor this delightful Middle Eastern-inspired treat featuring crispy za'atar spiced chickpeas and juicy pomegranate seeds tucked into soft whole wheat pita. A modern twist on mezze that’s packed with flavor and color.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas well, then pat them dry with a paper towel. This step is crucial to ensure the chickpeas roast to a crunchy texture. If they are moist, they will steam rather than crisp up during roasting.
2. 2.
   In a mixing bowl, toss the dry chickpeas with olive oil and za'atar spice mix until evenly coated. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes, shaking the pan halfway through. They should be golden brown and crispy when done; if not, give them a few more minutes, but be careful not to burn them.
3. 3.
   While the chickpeas are roasting, prepare the pomegranate seeds. If using whole pomegranates, cut them in half and gently tap the back with a spoon over a bowl to release the seeds. For ease, you could also purchase pre-separated seeds from the store.
4. 4.
   Once the chickpeas are ready, let them cool slightly before assembling the pita. Open the pita halves carefully using a knife if needed to create pockets. Be gentle to prevent tearing, as the pita needs to hold all the fillings without falling apart.
5. 5.
   Stuff each pita half with a generous amount of roasted chickpeas and sprinkle liberally with pomegranate seeds. The sweet pomegranate beautifully complements the savory, spiced chickpeas. Enjoy as a light meal or a satisfying snack. If the pita lacks crunch, toast it lightly before filling for added texture.