Beetroot, carrot & chickpea pittas with spicy yogurt

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 10 mins No cook


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
Save to My Good Food
Please sign in or register to save recipes.


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



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

  • 1 small carrot, grated



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

  • few mint leaves



    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



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

  • 2 tbsp 0% fat Greek yogurt


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Feb, 2017
Fried up some haloumi and slipped it into the pittas with the yoghurt and salad mix, this made it really delicious as the saltiness of the cheese offset the sweetness of the beetroot and carrot.
2nd Apr, 2016
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.
8th Jan, 2014
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!)
6th Jan, 2014
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.
10th Mar, 2019
I followed up nektarine's tip and added some grilled halloumi, then stuffed all inside a wrap with spinach leaves. Lovely
6th Jan, 2014
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.
27th Jun, 2013
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!
18th Apr, 2012
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.
18th Feb, 2012
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?