Beetroot, carrot & chickpea pittas with spicy yogurt

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• Mandinga

  18 February 2012

  Mandinga rated and commented on this recipe

  

  This looked great but was Not Nice! One of those things you force yourself to finish because you know it's really good for you, not because it tastes good. Incredibly messy to eat as well and really doesn't transport well in a lunchbox.

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• JoRo

  18 April 2012

  JoRo rated and commented on this recipe

  

  I was suprised with this, I am not a huge fan of raw carrot although i enjoyed this. Pitta breads are very dry although the yoghurt dressing was very nice to counteract this. I though the pockets tasted lovely and was easy to make. To keep everything in the pitta, wrap tighlty in clingfilm for transporting to work etc.

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Vegetarian, Low-fat

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

PER SERVING

332 kcalories, protein 17g, carbohydrate 55g, fat 3 g, saturated fat 1g, fibre 9g, sugar 9g, salt 1.5 g

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