Curried Chickpea Pita Pockets

Sandwiches can be fast, easy and excellent for “on-the-go” meals but not all sandwiches are created equal. Using whole grain pita bread and filling the pockets with delicious, plant-forward ingredients is a satisfying, “better for you meal” with  very little fuss.

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Curried Chickpea Pita

Ingredients

1 (15.5) ounce can chickpeas, drained and rinsed

1/4 cup raisins

1 large carrot, grated

1/4 cup onion or scallions, chopped

1 tablespoon lemon juice

2 tablespoons extra-virgin olive oil

1/2 teaspoon curry powder

1/4 cup plain nonfat Greek yogurt

3 100 % whole wheat or whole grain pita bread

dark leafy lettuce

Directions

In a bowl, add chickpeas, raisins, carrots, onion, lemon juice, olive oil, curry powder and yogurt. Stir until combined. Cut pita bread in half and stuff with lettuce and chickpea mixture. Makes 3 servings (2 pita halves per serving).

Nutrition Note: Sandwiches can be a very satisfying breakfast, lunch, dinner or snack but they can be loaded with unwanted calories, saturated fat and sodium. I like using whole grain pita bread for sandwiches because they are perfectly portioned. One pita bread is 2 ounces (130-150 calories) which is equal to 2 whole grain servings (just the right amount for a meal). Many rolls, wraps and bagels are made with mostly refined flour and are more than double the calories of pita bread. Filling pita pockets with meatless ingredients adds fiber, beta-carotene, plant protein with little to no saturated fat.

Judymatusky.com

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