Beetroot, Carrot & Chickpea Pittas With Spicy Yogurt
Looking to jazz up your lunch routine? Try this colorful and nutritious pitta pocket recipe loaded with grated beetroot, carrot, fresh mint, and chickpeas. The tangy harissa-infused Greek yogurt adds a delightful kick to this vibrant mix of flavors. It's a quick and easy meal that's perfect for on-the-go lunches or a satisfying snack. Pair it with a healthy shake for a balanced and delicious meal option.
— Constant Cookbook
Ingredients
- 2 large wholemeal pitta breads
- 1 cooked beetroot , grated
- 1 small carrot , grated
- few mint leaves
- 200g can cooked chickpeas , drained and rinsed
- 1 tsp harissa
- 2 tbsp 0% fat Greek yogurt
Instructions
- Split the pittas in half. In a bowl mix together the beetroot, carrot, mint and chickpeas, then season. Swirl the harissa into the yogurt and spread inside the pittas. Fill with the beetroot mixture and wrap up ready for lunch or eat straight away. Great served with a healthy shake.
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 332 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.5 milligram of sodium
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