The lunch edit 976

Hummus and Chickpea Salad Pitta Pockets

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

1 serving · 10 ingredients · 3 steps

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Hummus and Chickpea Salad Pitta Pockets, plated and ready to serve. — The finished recipe. Hummus and Chickpea Salad Pitta Pockets

Ingredients 1 to 6 for hummus and chickpea salad pitta pockets arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for hummus and chickpea salad pitta pockets arranged separately on a dark worktop. — Ingredients 7 to 10. A squeeze Lemon juice. A few leaves Fresh mint. A pinch Ground cumin. A pinch Salt

Hummus and Chickpea Salad Pitta Pockets, preparation step 1: Grate the carrot and shred the cabbage finely. Toss them with the chickpeas, lemon, cumin, mint and a pinch of salt. — Step 1. Grate the carrot and shred the cabbage finely. Toss them with the chickpeas, lemon, cumin, mint and a pinch of salt.

Hummus and Chickpea Salad Pitta Pockets, preparation step 2: Warm the pitta in the toaster and cut it in half so you have two pockets. Spread the hummus inside each. — Step 2. Warm the pitta in the toaster and cut it in half so you have two pockets. Spread the hummus inside each.

The finished hummus and chickpea salad pitta pockets. — Step 3. Pack the salad in as tightly as it will go and eat over a plate.

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