Chickpea Pita

This recipe is a lie, I didn’t use a pita!

We only had taco shells in the house, so I used those and wrapped it up as a sandwich, however, a pita would have made it way more awesome.

Bean filling
1 15 oz can chickpeas (garbanzo beans) – rinsed and drained
2 Table Spoons olive oil
2 Table Spoons chili powder
1 teaspoon cumin
salt and pepper to taste

Cucumber-Yogurt sauce
1/2 cucumber chopped
1 teaspoon dried dill
8 oz plain greek yogurt

Pitas
Lettuce
tomato
cucumber
and other toppings as desired

1) Heat oil in a pain, add chickpeas (beans). Then add chili powder and cumin. Stir around pan so the chic peas are evenly coated with the spice mixture.
2) Cook for 10-15 minutes until the beans start to soften a bit and get start to get a nice browned outer layer or crust.

As the beans cook whip up the Cucumber-Yogurt sauce. Mix together all ingredients and add salt to taste. I like just a pinch of sea salt added.

Place beans, yogurt sauce and any toppings you would like in the pita and mow down. My toddler enjoyed this meal, eating almost a half of her wrap, or her that’s a major feat. Even the baby liked the beans if I cut them in half so she could gum them up.

This was a super easy and quick lunch to make in under 20 minutes and I was able to make it before one of the kids had a major melt down all while scooting around them as they played on the kitchen floor. The only down side was that the spice mixture really did a number on my pan and I had to soak the pan before scrubbing it out.

Advertisements