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Curried Chickpea Salad Pita
Andre Lewis

Curried Chickpea Salad Pita

Chickpeas make a better sandwich filling when some stay whole and some turn creamy. Curry powder, apple and celery give the mixture warmth, tartness and crunch without a long list of toppings. Warm the pita only enough to make it flexible, not brittle.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 whole-wheat pita breads
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1/3 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp curry powder
  • 1/2 tsp kosher salt
  • 1 celery rib finely diced
  • 1 small tart apple finely diced
  • 1 cup baby spinach

Method
 

  1. Mash half the chickpeas with the mayonnaise, lemon juice, curry powder and salt until chunky rather than smooth.
  2. Fold in the remaining whole chickpeas, celery and apple.
  3. Warm the pitas in a dry skillet for 20 seconds per side until pliable.
  4. Cut each pita in half and gently open the pockets without tearing the bottom seam.
  5. Place spinach inside each pocket and divide the chickpea salad evenly among the 8 halves.
  6. Serve immediately or wrap the filled pitas tightly and chill for up to 4 hours.