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Chickpea and Veggie Pita Pockets With Avocado Dressing

Feeding the family when you're crunched for time doesn't mean you have to sacrifice nutrition. There are plenty of great recipes you can create in your slow cooker that require little preparation and result in delicious, heart-healthy meals. Once you've assembled the ingredients, you can set your slow cooker on the appropriate temperature and go about your day while the magic happens. Then, when you return hours later you'll have a delicious homemade dinner just waiting to be served.

Chickpeas, also known as garbanzo beans, are perfect for your slow cooker as well as a great source of protein and fiber. Chickpeas have been shown to lower cholesterol levels and improve bone health, thanks to the calcium and vitamin K content. Best of all, chickpeas are cheap, which means that you can enjoy a wholesome, healthy dinner without spending hours in the kitchen or leaving a hole in your wallet. The next time you're looking for an easy and nutrition-filled dinner that the whole family can enjoy, consider this slow-cooked chickpea recipe for veggie pita pockets.

Try it out in your Crock-Pot® 4-Quart Manual Slow Cooker, a great slow cooker for convenience and ease.

Chickpea and Veggie Pita Pockets With Avocado Dressing
Slow cooking dry garbanzo beans creates the best kind of chickpeas. The veggies lend to the fresh and crisp taste and flavor of these pita pockets and the avocado dressing adds a creamy touch. This recipe makes four servings.


  • 2 1/2 cups dry garbanzo beans (chickpeas) 
  • 7 cups water
  • 1 large onion, quartered
  • 4 cloves garlic, crushed
  • 3/4 teaspoon salt
  • 1/2 of a medium avocado, peeled and chopped
  • 1/2 cup plain fat-free Greek yogurt
  • 1 teaspoon red wine vinegar
  • 1/2 cup snipped fresh basil
  • 1/4 cup snipped fresh chives
  • 2 cups chopped fresh spinach
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup sliced green onions
  • 4 pita bread rounds, halved crosswise and warmed


  1. Rinse and drain garbanzo beans.
  2. Add beans to slow cooker with water, onion, garlic and salt and stir.
  3. Cover and cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours, until beans are tender.
  4. Meanwhile, combine remaining garlic, avocado, yogurt and red wine vinegar in food processor.
  5. Pulse until smooth.
  6. Add basil and chives, process until combined.
  7. Once chickpeas are finished, drain and add to large bowl with spinach, tomatoes and onions.
  8. Spoon bean mixture into warm pita pockets and top with avocado dressing.
These pita pockets are a healthy and delicious dinner made easy thanks to the slow cooker.These pita pockets are a healthy and delicious dinner made easy thanks to the slow cooker.
Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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