School breakfast idea
Chickpea & Egg Salad Pitas
Healthy homemade direction for a busy morning—short list, few moves, and clear doneness cues.
10 min · uses a cooked egg2 pita halves
What you need
The easy way
- Mash the egg and chickpeas.
- Stir in yogurt, mayonnaise, lemon juice and celery.
- Divide the filling between the two pita halves.
- Keep refrigerated until packing. Pack cold with ice packs.
Feel your way there. Times are guardrails. Use the texture and doneness cues when your pan, oven, or morning has other plans.
Save it for later
The full recipe, in one card.
Keep the readable recipe and controls above while you cook. Download this combined photo-and-recipe version for your phone, or share the recipe page with another busy parent.