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!
Servings 2 servings
Calories 488kcal
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!
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
Serving: 2pita halves | Calories: 488kcal | Carbohydrates: 83.1g | Protein: 20.4g | Fat: 11.7g | Saturated Fat: 2.5g | Cholesterol: 8mg | Sodium: 673mg | Fiber: 14.9g | Sugar: 14g