Hummus and Chickpea Salad Pitta Pockets

Make hummus and chickpea salad pitta pockets, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
1 pitta, about 60 g Wholemeal pitta
40 g Hummus (Shop-bought. Reduced-fat versions are nearer 200 kcal.)
60 g Chickpeas, tinned and drained (Drained and rinsed. They add bite and about 4 g of protein the hummus alone does not reach. Drained weight. A 400 g tin drains to about 240 g.)
40 g Carrot
40 g Red cabbage
40 g Cucumber
A squeeze Lemon juice
A few leaves Fresh mint
A pinch Ground cumin
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Grate the carrot and shred the cabbage finely. Toss them with the chickpeas, lemon, cumin, mint and a pinch of salt.
2. Warm the pitta in the toaster and cut it in half so you have two pockets. Spread the hummus inside each.
3. Pack the salad in as tightly as it will go and eat over a plate.

Contains gluten cereals and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/hummus-chickpea-salad-pitta-pockets

AI-generated images illustrating the recipe.

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