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Pita with chickpeas & tzatziki
442 kcal per person
19g Protein
52g Carbs
18g Fat
15g Fiber
Ingredients
- 2 ½ ounce chickpeas (70 g)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- 1 pinch chili powder (1 g)
- 1 pita, whole wheat
- ½ cucumber
- 1 tomato
- ¼ red onion
- 1 clove garlic (5 g)
- 1 ½ fluid ounce yogurt, nonfat (45 ml)
- 1 handful iceberg lettuce, shredded (30 g)
Preparing this recipe
- Pat the chickpeas dry with kitchen paper.
- Mix the chickpeas with the oil, paprika powder and chili powder. Roast them for about five minutes in a frying pan over medium heat. Stir regularly.
- Meanwhile, bake the pita bread according to the package instructions in the oven.
- Dice half of the cucumber. Slice the tomato into strips and the onion into half rings. Press the garlic clove.
- Cut the other half of the cucumber lengthwise. Remove the seeds and grate the cucumber. Squeeze out the grated cucumber to make it slightly less wet.
- Mix the yogurt with the grated cucumber and garlic. Stir the mixture well.
- Cut the pita bread open and fill it with lettuce, tomato, cucumber, onion, chickpeas and tzatziki.
Tip van FitChef
Prepare the tzatziki a bit earlier and let it sit covered in the refrigerator for a few hours, so the flavors can fully develop.
