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Beetroot, carrot & chickpea pittas with spicy yogurt

A low-fat sandwich that makes a great lunchbox filler and is packed with healthy goodness

  • Prep: 10 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 332
  • Carbohydrates 55
  • Saturated Fat 1
  • Sugar 9
  • Protein 17
  • Fat 3
  • Fibre 9
  • Salt 1.5

Nutrition per serving

  • Calories 332
  • Carbohydrates 55
  • Saturated Fat 1
  • Sugar 9
  • Protein 17
  • Fat 3
  • Fibre 9
  • Salt 1.5

Ingredients

  • 2 large wholemeal pitta breads
  • 1 cooked beetroot, grated
  • 1 small carrot, grated
  • few mint leaves
  • 200g can cooked chickpeas, drained and rinsed
  • 1 tsp harissa
  • 2 tbsp 0% fat Greek yogurt

Method

  1. Split the pittas in half. In a bowl mix together the beetroot, carrot, mint and chickpeas, then season. Swirl the harissa into the yogurt and spread inside the pittas. Fill with the beetroot mixture and wrap up ready for lunch or eat straight away. Great served with a healthy shake.

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