Follow these simple, step-by-step instructions to create the perfect Cucumber Chickpea Pita Pockets. The process is straightforward and focuses on building layers of flavor and texture.

Step 1: Prepare the Chickpeas
First, open your cans of chickpeas and pour them into a colander. Rinse them thoroughly under cold running water for at least 30 seconds. This step is crucial as it washes away the aquafaba (the canning liquid) and significantly reduces the sodium content, resulting in a cleaner-tasting salad. Once rinsed, shake the colander well to drain as much water as possible. Transfer the drained chickpeas to a large mixing bowl.

Step 2: Mash for Texture
Using a potato masher or the back of a large fork, gently mash about half of the chickpeas in the bowl. You are not aiming for a smooth purée like hummus. The goal is to create a varied texture. Leaving half the chickpeas whole provides a satisfying bite, while the mashed portion creates a creamy base that helps bind the salad together, preventing it from falling out of the pita pocket.

Step 3: Add the Fresh Vegetables and Herbs
To the bowl with the mashed and whole chickpeas, add the finely diced English cucumber, finely chopped red onion, finely diced celery, chopped fresh parsley, and chopped fresh dill. Gently stir everything together with a spatula or large spoon until the vegetables and herbs are evenly distributed throughout the chickpeas. The vibrant colors will already start to look incredibly appealing.

Step 4: Prepare the Lemon Tahini Dressing
In a separate, medium-sized bowl or a liquid measuring cup, combine the tahini, fresh lemon juice, and minced garlic. At first, the mixture will seize up and become very thick – this is completely normal. Begin adding the ice-cold water, one tablespoon at a time, while whisking continuously. You will see the dressing transform, becoming lighter in color and much smoother and creamier in consistency. Continue adding water until you reach your desired drizzling consistency. It should be thick enough to coat the back of a spoon but thin enough to pour. Finally, whisk in the sea salt and black pepper. Taste and adjust the seasoning if necessary. You might want more lemon for tang, more salt for flavor, or more garlic for a pungent kick.

Step 5: Combine the Salad and Dressing
Pour about three-quarters of the prepared lemon tahini dressing over the chickpea and vegetable mixture in the large bowl. Gently fold everything together until the salad is evenly coated in the creamy dressing. It’s best to start with less dressing and add more as needed to avoid oversaturating the salad. You want it to be creamy, not soupy. You can save any leftover dressing for drizzling over the top when serving.

Step 6: Prepare the Pitas and Assemble
If you prefer your pitas warm and soft, you can heat them for a few seconds in the microwave, a dry skillet, or a toaster oven. This makes them more pliable and less likely to tear. Once warm, carefully cut each pita bread in half to create two pockets. Gently open each pita half and generously stuff it with the cucumber chickpea salad mixture. Be careful not to overfill, or the pita may split. For an extra touch of flavor, you can drizzle a little of the reserved dressing inside the stuffed pita before serving.