Chickpea Curry Stuffed Pita with Dill Yogurt

Ingredients

• Dill

  Fresh

  3 tbsp or 2g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ¼ tsp or 2g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  4 oz or 113g

• Curry powder

  Spices

  2 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pita bread

  Whole-wheat

  2 pita, large or 128g

• Arugula

  Raw

  1 cup or 20g

• Lemon juice

  Canned or bottled

  1 tsp or 5g

Directions

1. Finely mince the dill and place it in a small bowl with the yogurt. Add the minced garlic, lemon juice, and salt. Stir to combine and set aside to let the flavors meld while preparing the chickpeas.
2. Heat a skillet over medium-low heat. Add olive oil, then the chickpeas, curry powder, and salt to taste. Cook until the chickpeas are heated through, about 5 minutes.
3. Warm the pita bread and slice each in half. Stuff each half with 1/4 cup of arugula, 1/4 of the chickpeas, and drizzle with the yogurt sauce. Serve immediately.

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