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!
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
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
2 pita with pockets, warmed slightly (see note)
1 cup baby arugula
- 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.
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!
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!
- Serving Size: 2 pita halves
- Calories: 488
- Sugar: 14
- Sodium: 673
- Fat: 11.7
- Saturated Fat: 2.5
- Carbohydrates: 83.1
- Fiber: 14.9
- Protein: 20.4
- Cholesterol: 8
Keywords: stuffed pita, chickpea curry, yogurt sauce