Chickpea Curry Stuffed Pita with Dill Yogurt

Ingredients

• Dill

  Fresh

  3 tbsp or 2g

• Nonfat greek yogurt

  Nonfat, plain

  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

  Raw

  1 tsp or 5g

Directions

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