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Beetroot, carrot & chickpea pittas with spicy yogurt

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(5 ratings)

Prep: 10 mins No cook

Easy

Serves 2

A low-fat sandwich that makes a great lunchbox filler and is packed with healthy goodness

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal332
  • fat3g
  • saturates1g
  • carbs55g
  • sugars9g
  • fibre9g
  • protein17g
  • salt1.5g
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Ingredients

  • 2 large wholemeal pitta bread
  • 1 cooked beetroot, grated

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 small carrot, grated

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • few mint leaves

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 200g can cooked chickpea, drained and rinsed
  • 1 tsp harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 2 tbsp 0% fat Greek yogurt

Method

  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.

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Comments (7)

lyvia972's picture
2.5

I thought it tasted ok but wasn't blown away. I cooked some chicken on the side and ate it with it, which improved the dish tremendously. Would only have it again with this meaty extra as it really helps with the flavour.

kirstienic's picture

Tastes ok (but you know it's healthy), but really not 'a great lunchbox filler' because it goes soggy and is then very messy to eat. I ended up eating the filling with a fork and having the soggy pitta bread alongside. Could see it working better if you were able to prepare and eat fresh (it looked quite appetising when I made it in the morning!)

nektarine's picture

Same ingredients, different method: Put chickpeas, chopped beetroot, most of the yoghurt, dash of lemon juice, salt and pepper into a small food processor ( a teaspoon of tahini and maybe a little garlic too). Blend until consistency of hummus, stir through the mint. Garnish with swirl of remaining yoghurt. Serve with carrot batons and other crudités and toasted pitta fingers. Travels well, easy to eat and very tasty.

mel1burgess's picture

One word - Yum!
Love this, although I didn't use the mint as I don't like, it but added some lemon juice as per previous comment.

fionataylor992's picture

lovely recipe... it doesnt travel well but great eaten straight away.
I added some lemon juice to the salad mix, and be careful not to over-toast the pitta before filling!

joannaclare's picture
4

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.

mandinga's picture
1

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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