Crunchy chickpea pita pockets

Ingredients

• •1/2 14-oz can chickpeas, drained and rinsed
• •1/2 tbsp flour
• •1 tbsp za'atar (or Shawarma spice blend)
• •4 oz grape tomatoes, halved
• •1/4 English cucumber, sliced into half moons
• •1 tbsp fresh dill, roughly chopped
• •1/2 cup feta cheese, crumbled
• •2 tbsp hummus
• •2 tbsp sour cream
• •2 pitas

Steps

1. 1Heat a 1/4-inch layer of oil in a medium pan over medium-high heat. Sprinkle **chickpeas** with **flour**; toss to evenly coat.
2. 2Once oil is hot enough that a pinch of flour sizzles when added to the pan, add chickpeas and cover, cook uncovering to stir once or twice, until crispy, 4-7 minutes. Transfer chickpeas to a paper-towel-lined plate; season with za'atar, salt, and pepper.
3. 3While chickpeas cook, in a large bowl, toss together **tomatoes**, **cucumber**, **dill**, **feta**, and a drizzle of olive oil. Season with salt and pepper to taste.
4. 4Toast **pitas** until warm and pliable. Halve each pita crosswise to create pockets. Spread **hummus** and **sour cream** inside of each pita pocket. Fill with chickpeas and salad. Serve pita pockets with any leftover chickpeas and/or salad on the side.