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- Pittas with Crushed Chickpeas & Carrot Sl...
Pittas with Crushed Chickpeas & Carrot Slaw recipe
- Serves 4
- Easy
- Prep 15 mins
- Cook 0 mins
-
374 Rating(s)
Ingredients
- 2 carrots, peeled and grated
- 15 g (1/2 oz) flaked almonds
- 25 g (1 oz) sultanas
- 1 tbs Schwartz Cumin Seed
- 3 tbs lemon juice
- 2 tsp white wine vinegar
- 400 g tin chickpeas, drained
- 1/2 tsp Schwartz Garlic Granules
- 4 wholemeal pittas
A mouth-watering Moroccan-style lunch recipe, combining grated carrots with flaked almonds, sultanas, Cumin Seeds, lemon juice and a dash of white wine vinegar, served together on pitta bread with crushed chickpeas
Method
Step 1
Combine the carrots, flaked almonds, sultanas, Cumin Seeds and 1 tbs of the lemon juice in a bowl.
Step 2
In a separate bowl, combine the chickpeas, Garlic Granules and the remaining lemon juice. Mash the chickpeas with the back of a fork until spreadable, but still quite chunky.
Step 3
Heat the pitta breads in a toaster, split in half and spread with the crushed chickpeas and carrot slaw. Serve immediately.
Cook's Notes
Why not try replacing one carrot with ½ a cucumber, grated, or adding a sprinkling of Schwartz Sesame Seeds to the Carrot Slaw.
Nutrition per serving
339 kcalories, protein 11g, carbohydrates 56g, fat 4g, saturated fat 0.5g, fibre 5g, salt 1g,
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