Tandoori Chickpea Pockets with Cooling Yoghurt
Nutrition per serving
| Calories | 381 kcal |
| Protein | 15.5 g |
| Carbs | 74.4 g |
| Fats | 4.4 g |
| Saturated Fat | 0.5 g |
| Monounsaturated Fat | 0.6 g |
| Polyunsaturated Fat | 1.5 g |
| Sugars | 13.2 g |
| Fiber | 12.3 g |
| Sodium | 488 mg |
Ingredients
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Red Onion | |
| Romaine Lettuce | |
| Tomatoes, Vine Ripened (on the Vine) | |
| Carrot | |
| Cucumber | |
| Whole Wheat Pita Bread | |
| Tandoori Seasoning | |
| Plain soy yogurt |
Preparations
1. Peel/finely dice the onion.
1. Peel/finely dice the onion.
2. Cut the lettuce in half lengthways, then finely shred one half widthways.
3. Finely dice the tomato.
4. Peel/grate the carrot.
5. Dice the cucumber into 1cm cubes.
Cooking Instructions
1. To make the marinade, in a bowl, combine 3/4 of the soy yogurt with the tandoori spice and a pinch of salt and mix into a paste. Add the chickpeas to the marinade and combine to completely coat the chickpeas.
1. To make the marinade, in a bowl, combine 3/4 of the soy yogurt with the tandoori spice and a pinch of salt and mix into a paste. Add the chickpeas to the marinade and combine to completely coat the chickpeas.
2. Place the marinated chickpeas into a small saucepan and heat over a medium heat for 8-10 minutes. Stir regularly.
3. Place the pita into a toaster and toast until golden and puffy.
4. To make the salad, place the onion, lettuce, tomato, carrot and cucumber in a serving bowl and gently toss to combine.
5. Slice the pita in half and open into a pocket. Place the chickpeas inside and top with the remaining soy yoghurt and a pinch of salt and pepper.