Spicy Chickpea Pitta

2 servings
25 min

Last of the summer sandwiches. This was an absolute winner of a lunch! It was so quick to make BUT so so tasty!


So let me tell you whats inside! Spicy baked chickpeas, spinach leaves, fresh tomato, crunchy cucumber, soft avocado, and homemade tahini dressing, in a toasted pitta 🥙


Whilst your chickpeas bake, whip together your tahnini dressing to go on your pitta. This lunch is not only healthy, its fresh and light. The crispy pitta holds together the crunch salad with the oozings of tahini dressing. PERFECTION.


You can vary your salad items depending on what you like, but this combination worked perfectly with the flavours of the tahini dressing.


This dish is the perfect vegetarian lunch, which is full of protein and healthy fresh salad.


For more vegetarian recipes that are super tasty, check out my instagram @the.last.bite.food.blog



Recipe details

  • 2  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients

For the chickpeas

  • 1 tin of chickpeas
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tbsp olive oil
  • 1 tsp oregano

For the tahini dressing

  • 1/4 cup smooth tahini*
  • 3 tablespoons water, more if needed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1 small garlic clove, grated
  • 1/4 teaspoon sea salt
  • 1/2 avocado sliced

For the wrap

  • 1 tomato sliced
  • 1/3 cucumber sliced
  • some spinach leaves
  • 2 flat pitta breads

Instructions


Preheat the oven to 425f. Drain your chickpeas and toss in the ingredients in the list. Bake in oven for 20 minutes.
Meanwhile make your tahini dressing but mixing together all the ingredients on the list.
Now prepare your salad, slicing the tomatoes cucumber and avocado.
Toast your pitta in the oven for approx 2 minutes until crisp.
Add all elements onto the pitta and wrap.

Tips

  • Give the chickpeas an occasional toss whilst cooking

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