Hummus and Chickpea Salad Pitta Pockets
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Protein is 13 g, which is lower than most lunches here. Fifty grams of feta crumbled in adds 8 g of protein and about 11 g of fat.
The pitta goes soft within an hour of filling. Carry the salad separately if it is for later.

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