Beetroot, carrot & chickpea pittas with spicy yogurt
- Good Food team
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Serves 2
Easy
Prep: 10 mins
No cook
A star rating of 3.3 out of 5.7 ratingsRate
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A low-fat sandwich that makes a great lunchbox filler and is packed with healthy goodness
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 large wholemeal pitta breads
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1 cooked beetroot
grated
-
1 small carrot
grated
-
few mint
leaves
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200g can cooked chickpea
drained and rinsed
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1 tsp harissa
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2 tbsp 0% fat Greek yogurt
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Nutrition: per serving
-
kcal332
-
fat3g
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saturates1g
-
carbs55g
-
sugars9g
-
fibre9g
-
protein17g
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salt1.5g
low
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Method
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step 1
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.
Recipe from Good Food magazine, March 2012
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A star rating of 3.3 out of 5.7 ratings
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