Time - 10 mins
2 cans of chickpeas, drained and rinsed
4 Wholewheat Pita Breads
1 tablespoon olive oil
¼ to ½ teaspoon cayenne pepper, to taste
1 teaspoon smoked paprika
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon onion powder
1 clove garlic, minced
Ground black pepper to taste
Sea salt to taste
For the garnishing:
1 handful of lettuce
2 heaped tablespoons tinned sweetcorn
1 handful of cherry tomato
1 avocado, peeled and sliced.
1 small handful of parsley or coriander
1 lime cut into four wedges
To make the Chickpeas: Combine the chickpeas, olive oil, cayenne pepper, smoked paprika, sea salt, 1 tablespoon fresh lime juice, cumin, onion powder, garlic and cook over medium-high heat for about 5 minutes, stirring occasionally, until all liquid has been absorbed. Set aside.
Toast the pitas until warm and slice along one edge forming a pocket. Assemble the pitas: top with with lettuce, a generous amount of chickpeas, sweetcorn, cherry tomatoes, and avocado slices. Garnish with the parsley or coriander and serve with the lime wedges.
Chickpeas, are a great source of fibre and plant-based protein along with vitamin K, folate, phosphorus, zinc, copper, manganese, choline, and selenium. They also contain exceptional levels of iron, vitamin B-6, and magnesium.
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