Crispy Za'atar Chickpea & Halloumi Power Pitas with Whipped Lemon-Feta & Quick Pickled Onions

These protein-packed pitas combine crispy, spice-coated chickpeas with golden halloumi for a satisfying texture contrast. The quick-pickled onions and creamy whipped lemon-feta drizzle balance each bite with bright acidity and rich creaminess. This easy, flavor-packed recipe is perfect for a quick weeknight dinner that feels restaurant-worthy.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 (15 oz) cans chickpeas, rinsed and patted very dry
• 8 oz halloumi cheese, sliced into 1/2-inch thick planks
• 4 whole wheat or high-protein pita breads
• 2 tbsp za'atar seasoning
• 1 tbsp olive oil
• 1 red onion, thinly sliced
• 1/2 cup red wine vinegar
• 1 tsp honey
• 1 cup Greek yogurt
• 1/2 cup crumbled feta cheese
• 1 lemon (zest + 2 tbsp juice)
• 1 garlic clove, minced
• 1 cup baby arugula
• 1/4 cup fresh mint leaves, chopped
• Salt and black pepper to taste

Instructions

1. Quick-pickle the onions: In a small bowl, combine sliced red onion, red wine vinegar, honey, and a pinch of salt. Set aside to marinate while you prepare the rest.
2. Crisp the chickpeas: Toss very dry chickpeas with za'atar seasoning, 1 tbsp olive oil, salt, and pepper. Air fry at 400°F for 12-15 minutes until crispy, shaking halfway. (Alternatively, bake on a sheet pan at 425°F for 20-25 minutes.)
3. Make whipped lemon-feta: In a food processor, blend Greek yogurt, feta, lemon zest, 1 tbsp lemon juice, minced garlic, and a pinch of pepper until smooth and creamy. Refrigerate until ready to use.
4. Pan-fry halloumi: Heat a non-stick skillet over medium-high. Add halloumi slices (no oil needed) and cook 2-3 minutes per side until golden brown with grill marks.
5. Warm pitas: Lightly toast pitas in a dry skillet or oven until warm and pliable.
6. Assemble: Spread a generous layer of whipped lemon-feta inside each pita. Add a handful of baby arugula.
7. Fill: Divide crispy za'atar chickpeas and pan-fried halloumi slices among the pitas. Top with drained quick-pickled onions and fresh mint.
8. Drizzle: Add an extra spoonful of whipped lemon-feta over the fillings. Squeeze remaining lemon juice over everything before serving.

Chef's Note

Pat chickpeas EXTREMELY dry with paper towels before seasoning—this is the secret to maximum crispiness in the air fryer or oven.

Make-Ahead Tips

Whipped lemon-feta and quick-pickled onions can be made 2 days ahead. Store separately in airtight containers in the refrigerator.

Substitutions

For a dairy-free version, use seasoned crispy tofu instead of halloumi and a tahini-lemon sauce instead of whipped feta.