Chickpea Curry Stuffed Pita with Dill Yogurt
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
2 servings
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Calories
488 kcal
-
Course
Lunch
Chickpea Curry Stuffed Pita with Dill Yogurt
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Looking for a quick, 20 minute lunch that is light on ingredients but solid on flavor? This curry chickpea stuffed pita is just right for you!
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Ingredients
Dill Yogurt Sauce
- 3 tablespoons minced fresh dill
- 1/2 cup plain whole-milk yogurt
- 1 clove garlic minced or grated
- Juice from ½ a lemon
- ¼ teaspoon sea salt
Curry Chickpeas
- 2 teaspoons olive oil
- 1 ½ cups 1 can cooked chickpeas, drained and rinsed if using canned
- 2 teaspoons curry spice blend
- salt to taste
Pita
- 2 pita with pockets warmed slightly (see note)
- 1 cup baby arugula
Instructions
- Finely mince the dill and place in a small bowl along with the yogurt. Add in the minced/grated garlic, lemon juice, and salt. Stir to combine, set aside, and let rest while making the chickpeas.
- Heat a skillet over medium-low heat. Add the olive oil followed by the chickpeas, curry powder, and salt if needed. Cook until the chickpeas are hot, about five minutes.
- Warm the pita bread then slice in half. Stuff with ¼ of the arugula topped with ¼ of the chickpeas and a drizzle of about 2 tablespoons of the yogurt sauce.
Notes
- Tips & Tricks: Look for pita that advertise a pocket. I’ve run into times when I buy pita only to realize they specifically made them with no pocket. You can also make your own pita!
- : Look for pita that advertise a pocket. I’ve run into times when I buy pita only to realize they specifically made them with no pocket.
- You can also make your own pita
- !
- Also, before stuffing, I like to warm the pita slightly. This can be done easily on the stove-top! If you own a gas stove-top, simply warm the pita over the gas flame. If you don’t have a gas oven, heat a skillet over medium-high heat and warm that way. This also works really well if you store the pita in the freezer and need to thaw them before stuffing!
- Also, before stuffing, I like to warm the pita slightly. This can be done easily on the stove-top! If you own a gas stove-top, simply warm the pita over the gas flame. If you don’t have a gas oven, heat a skillet over medium-high heat and warm that way. This also works really well if you store the pita in the freezer and need to thaw them before stuffing!
Nutrition Information
Show Details
Serving
2pita halves
Calories
488kcal
(24%)
Carbohydrates
83.1g
(28%)
Protein
20.4g
(41%)
Fat
11.7g
(18%)
Saturated Fat
2.5g
(13%)
Cholesterol
8mg
(3%)
Sodium
673mg
(28%)
Fiber
14.9g
(60%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 2pita halves | |
| Calories | 488kcal | 24% |
| Carbohydrates | 83.1g | 28% |
| Protein | 20.4g | 41% |
| Fat | 11.7g | 18% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 8mg | 3% |
| Sodium | 673mg | 28% |
| Fiber | 14.9g | 60% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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