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BLT Club Pita

This is our Wicked Healthy take on an old classic, the BLT Club. There are lots of plant-based ingredients you can use to mimic the smoky elements for a BLT, like shiitake, maitake, eggplant, rice paper, or coconut, but today we’re shining the spotlight on the humble chickpea to create a powerhouse recipe, full of flavor and awesome texture! 

Bacon Chickpeas


These BLT Club Pitas are a great meal to serve for lunch, dinner, or for a party. Just lay out all the ingredients with the toppings and let guests build their pita however they want. Fresh pita breads, bacon chickpeas, red leaf lettuce, avocado, cherry tomatoes, and lemon garlic aioli is the set up we’re working with here.

To infuse the chickpeas with the maximum amount of bacon flavor, we let them marinate overnight (in a mason jar to save space in the fridge). Then, the marinated bacon chickpeas are spread on a parchment-lined baking sheet and roasted to perfection. They are salty, smoky and maple-y, with a crunchy outside and tender inside.


They are a great thing to have on hand and are easy to whip up in a big batch. There are many more ways to use these bacon chickpeas … think outside the pita!


Bacon chickpeas are perfect in a breakfast hash, served as a side to tofu scramble, or heck, even scrambled up right in there. Enjoy them alongside pancakes or french toast.


And let’s not forget avocado toast or salad. Give the peas a whiz in the food processor and toast ‘em up to be bacon bits. These little buddies go a long way.

Back to the pita: make your own pita, get some from the store or from a restaurant that sells fresh vegan pitas (if you’re lucky like me), make these on a tortilla if you’re looking for less bread, or even just use lettuce as your wrap.


Make it your own, and tag us @wickedhealthy on Instagram so we can see your BLT Club Pita!

Photo credit: Appleseed Cuisine

BLT Club Pita

Serves: 6


for the bacon chickpeas

¼ cup tamari
¼ cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons 100% pure maple syrup
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon liquid smoke (optional)
½ teaspoon sea salt
small piece of red beet (for color)

2 cans of chickpeas (15.5 oz), drained

for the lemon-garlic aioli

½ cup vegan mayo
½ tsp garlic powder
splash of fresh lemon juice

for the BLT Club Pita

Pita bread (6), homemade or store bought
cherry tomatoes, sliced
avocado, sliced


to make the bacon chickpeas

Add all of the bacon chickpea ingredients (except for the chickpeas) to a high speed blender, give it a whiz until smooth. Put the drained chickpeas in a bowl, plastic bag, or Mason jar and pour the marinade over the peas. Let marinate overnight, give it a shake or toss a few times if you remember.

Once the chickpeas are fully marinated, preheat your oven to 375 degrees. Drain chickpeas from marinade, then spread them evenly onto a parchment-lined baking sheet. Bake for 10 minutes, stirring around after 5 minutes.

to make the lemon-garlic aioli

Combine the three dressing ingredients. Chill until ready to use or make while your chickpeas are baking.

to assemble the BLT Club Pita

Toast pita breads quickly, if you like. Assemble pitas with bacon chickpeas, lettuce, tomatoes, avocado and dressing. Serve immediately.

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