Tandoori Chickpea Pockets with Cooling Yoghurt
Nutrition per serving
Calories | 346 kcal |
Protein | 13.8 g |
Carbs | 68.8 g |
Fats | 3.7 g |
Saturated Fat | 0.5 g |
Monounsaturated Fat | 0.5 g |
Polyunsaturated Fat | 1.3 g |
Sugars | 11.9 g |
Fiber | 11 g |
Sodium | 443 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.