Spiced Edamame Chickpea Filled Pitas is an excellent lunch recipe. Cooking steps are also accessible. This protein-rich dish is loaded with light and fresh flavor.
1 cup cooked chickpeas
3-4 tablespoons nonfat plain Greek Yogurt
¼ teaspoon garlic salt
1-2 teaspoons Sriracha sauce, or to taste
2 teaspoons fresh lemon juice
⅓ cup shelled edamame (green soy beans)
1 green onion , finely chopped
1 large celery stalk , finely diced (about ⅓ cup)
2 tablespoons finely chopped sun-dried tomatoes
Salt & pepper to taste
1 cup torn curly lettuce
2 thin whole wheat pitas unsliced
1. Place chickpeas in a medium bowl and mash with a fork until broken up but still slightly chunky. Stir in yogurt, garlic salt, Sriracha sauce and lemon juice until well combined. Stir in edamame, onion, celery and sun-dried tomatoes. Taste the mixture and add salt, pepper and more Sriracha sauce if desired.
2. Divide lettuce evenly between pitas, top with salad and enjoy. If you like a little extra zing in your salad serve the pitas with sliced lemons.
Serves 2
Calories 320kcal, Fat 5.5g, Carbs 49g, Protein 24.4g.
