1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
1/2 cup diced peeled English cucumber
1 tablespoon chopped fresh dill
1 carrot, shredded
2 (6-inch) pitas, cut in half
4 curly leaf lettuce leaves
How to Make It
Combine garlic, 5 tablespoons yogurt, and next 4 ingredients (through chickpeas) in a bowl; mash with a potato masher or fork until almost smooth or to desired consistency. Stir in cucumber and dill.
Combine remaining 1 tablespoon yogurt and carrot in a small bowl; stir well to coat.
Line each pita half with 1 lettuce leaf; fill with 1/2 cup chickpea mixture and 2 tablespoons carrot mixture.
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This is a very good recipe for a lunch. I was out of chickpeas so I used white beans and it was still wonderful. The garlic was way too strong though; I'm not sure I'll ever get the garlic flavor out of my mouth! Next time I will use half the garlic.
We loved this recipe. It had a nice zest to it with the lemon, garlic and yogurt. I didn't measure any of the ingredients so there's a chance I used more dill than I would have if I measured. I toasted the pitas and added slices of cucumber on top. Will definitely make again. We didn't find this bland at all, and we like a lot of zest, spice, and flavor.
This was really good - Have a hard time rating a sandwich of any kind more than 3 times, because after all, it is a sandwich. But this was easy to make, and very yummy. Had with a cup of Split Pea Dal for a Meatless Monday Meal.
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