Beetroot, carrot & chickpea pittas with spicy yogurt
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Beetroot, carrot & chickpea pittas with spicy yogurt

By Good Food

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

  • Prep:10 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 332
  • fat 3g
  • saturates 1g
  • carbs 55g
  • sugars 9g
  • fibre 9g
  • protein 17g
  • salt 1.5g

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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