Warm, spicy buffalo chickpeas tucked into fluffy whole wheat pitas, balanced with creamy avocado slices and a crisp herbed slaw. This plant‑based pocket is satisfying, flavorful, and perfect for a quick lunch or casual dinner.

Why You’ll Love This Recipe

These pita pockets combine bold buffalo flavor with wholesome ingredients, delivering a satisfying blend of textures and tastes. The roasted chickpeas provide a crispy, protein-packed base, while creamy avocado and tangy slaw add freshness and balance. It’s easy to assemble, easily customizable, and ideal for meal prep or a quick weeknight bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 (15 oz) can chickpeas, drained and rinsed
2 tablespoons olive oil
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
Salt and pepper to taste
1/3 cup buffalo sauce
2 ripe avocados, sliced
2 whole wheat pita pockets
2 cups shredded green cabbage
1/4 cup vegan mayo or Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped parsley
1 teaspoon maple syrup

directions

Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the sheet and roast for 20–25 minutes, shaking halfway, until crisp.
Transfer chickpeas to a bowl and toss with buffalo sauce until fully coated.
In a separate bowl, combine cabbage, vegan mayo (or yogurt), lemon juice, dill, parsley, maple syrup, and a pinch of salt. Toss to blend.
Warm the pita pockets slightly, then slice open to form pockets.
Fill each pita with avocado slices, spoonfuls of buffalo chickpeas, and top generously with herbed slaw. Serve immediately.

Servings and timing

Servings: 2 pita pockets
Preparation time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

(Adapted from similar buffalo‑chickpea pita dishes, typically yielding 2–4 servings in about 30 minutes)

Variations

Spice level: Use mild buffalo sauce or add more for extra heat.
Protein boost: Stir in Greek yogurt or vegan yogurt to the chickpeas for creaminess.
Vegetable add‑ins: Include sliced cucumber, shredded carrot, or baby spinach for extra crunch and color.
Gluten-free option: Swap pita with gluten‑free flatbreads or tortillas.
Dairy-free alternative: Use vegan mayo and skip Greek yogurt entirely.

storage/reheating

Make-ahead: Prepare components separately. Store buffalo chickpeas and slaw in airtight containers in the fridge for up to 3–4 days.
To reheat chickpeas: Warm in a skillet over medium heat or microwave for about 1 minute until heated through.
Assembly: Best done just before serving to preserve texture—reheat chickpeas and reassemble pita pockets fresh.

FAQs

How do I prevent the pita from getting soggy?

Keep the slaw and avocado separate until just before serving. Layer avocado first, then chickpeas, and top with slaw.

Can I make this recipe spicy or mild?

Absolutely. Blend buffalo sauce with Greek or vegan yogurt for creaminess and toned-down heat. Or double the buffalo sauce for a spicier punch.

Can I use canned chickpeas without roasting?

Yes, you can mash and mix canned chickpeas with sauce for a cold version, but you’ll lose the crisp texture.

Is this recipe freezer-friendly?

Roasted chickpeas can be frozen, but slaw and avocado are best fresh. Thaw and reheat chickpeas, then assemble.

Can I substitute buffalo sauce?

Try BBQ sauce for a smoky twist or hot sauce mixed with butter (dairy or plant-based) for a different flavor profile.

What can I serve with this?

Pair with fresh fruit, sweet potato fries, or a side salad for a balanced meal.

How to make it vegan?

Use vegan mayo (or yogurt) and ensure buffalo sauce is vegan-friendly.

Can I meal prep this for lunch?

Yes—make chickpeas and slaw ahead, refrigerate separately, and assemble pita pockets in the morning or at lunch.

What’s a great side to go with these?

Crunchy crudités, tortilla chips with hummus, or a quinoa salad complement the flavors nicely.

Can I make this nut-free?

Yes—no nuts involved in the base recipe. Ensure any mayo or yogurt substitute is nut-free.

Conclusion

These Buffalo Chickpea Avocado Pita Pockets deliver a balanced meal with bold flavor, texture contrast, and plant-based protein—all in under 30 minutes. Easy to customize, ideal for meal prep, and naturally satisfying, this recipe is a star for lunches and casual dinners alike. Enjoy the crispy chickpeas, creamy avocado, and tangy slaw—all tucked neatly into a portable pita pocket.