Chickpea Curry Stuffed Pita with Dill Yogurt

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!

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: lunch
  • Method: stove-top



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


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!


Keywords: stuffed pita, chickpea curry, yogurt sauce