Chickpea Stuffed Pittas
These chickpea stuffed pittas are a delicious change to a sandwich or salad on working from home days. The chickpeas are cooked with red onion, red pepper and paprika with some creamy tahini and lemon juice bringing it all together. We love to serve them in toasted pittas but wraps also work great.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 wholegrain pittas
- 8.5 oz canned chickpeas
- 1 large red onion
- 1 red pepper
- 2 teaspoons paprika
- 1 handful of spinach
- 1 lemon
- 2 tablespoons tahini
- 4 tablespoons plant-based milk
- 1 pinch of sea salt
- drizzle of olive oil
Instructions
- 1
Place a pan over a medium heat and add a drizzle of olive oil.
- 2
Once warm, add the diced onion, drained chickpeas, diced red pepper, paprika and a pinch of salt. Mix well and cook for about 10 minutes until everything becomes soft and delicious.
- 3
Once soft, mix through the tahini, lemon juice and almond milk. Cook for a few more minutes in order for everything to heat through.
- 4
Finally, stir through a large handful of spinach and leave to wilt.
- 5
Toast the pittas before stuffing each with half of the chickpea mixture.