Pittas with Crushed Chickpeas & Carrot Slaw

Pittas with Crushed Chickpeas & Carrot Slaw

Pittas with Crushed Chickpeas & Carrot Slaw

Prep Time
15 Minutes
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
  • 3 tablespoons lemon juice

  • 2 teaspoon white wine vinegar

  • 400 gram tin chickpeas, drained

  • 1/2 teaspoon Garlic Granules

  • 4 wholemeal pittas

  • 2 carrots, peeled and grated

  • 15 gram (1/2 ounce) flaked almonds

  • 25 gram (1 ounce) sultanas

  • 1 tablespoons Cumin Seeds

Key Products
Schwartz product packaging

Product Information

£ 1.90/unit,47g
Cumin Seeds

Product Information

£ 2.00/unit,35g


  • 1 Combine the carrots, flaked almonds, sultanas, Cumin Seeds and 1 tbs of the lemon juice in a bowl.
  • 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.
  • 3 Heat the pitta breads in a toaster, split in half and spread with the crushed chickpeas and carrot slaw. Serve immediately.

Nutritional Information

Typical Values Amount
Energy 339
TotalFat 11
SaturatedFat 0.5
Salt 1
Carbohydrates 56
Fiber 5
Sugar 11