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Vadouvan-Spiced Chickpea Pitas
with Creamy Dressed Cucumbers & Beets
25 MIN
2 Servings
From the Test Kitchen
To make these hearty pitas, you’ll roast chickpeas in a coating of fragrant curry powder and dress crunchy cucumbers with a creamy lemon-garlic yogurt, then layer it all together with seasoned beets inside oven-warmed pitas.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
-
Calories580 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
- 2 Pocketless Pitas
- 1 15.5 -Ounce Can Chickpeas
- 4 oz Sweet Peppers
- 6 oz Carrots
- 2 Persian Cucumbers
- 1 clove Garlic
- ½ cup Plain Nonfat Greek Yogurt
-
½ oz Sweet Piquante Peppers
- 4 oz Cooked Beets
- 2 tsps Vadouvan Curry Powder
-
1 Pink Or Yellow Lemon
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the chickpeas:
Preheat the oven to 450°F. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas; spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle with 2 teaspoons of olive oil and season with the curry powder; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until golden brown and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.
2
Prepare the remaining ingredients:
While the chickpeas roast, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the cucumbers lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Roughly chop the piquante peppers. Quarter and deseed the lemon. On a paper towel-lined cutting board, medium dice the beets; place in a bowl and season with salt and pepper. To make the carrot salad, in a medium bowl, combine the grated carrots, sliced sweet peppers, chopped piquante peppers, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Warm the pitas:
While the carrot salad marinates, place the pitas on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
4
Dress the cucumbers & serve your dish:
While the pitas warm, to the bowl of seasoned cucumbers, add the yogurt, the juice of the remaining lemon wedges, and as much of garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired. Fill the warmed pitas with the dressed cucumbers, roasted chickpeas, and seasoned beets. Serve the finished pitas with the carrot salad. Enjoy!
1
Prepare & roast the chickpeas:
Preheat the oven to 450°F. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas; spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle with 2 teaspoons of olive oil and season with the curry powder; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until golden brown and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.
2
Prepare the remaining ingredients:
While the chickpeas roast, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the cucumbers lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Roughly chop the piquante peppers. Quarter and deseed the lemon. On a paper towel-lined cutting board, medium dice the beets; place in a bowl and season with salt and pepper. To make the carrot salad, in a medium bowl, combine the grated carrots, sliced sweet peppers, chopped piquante peppers, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Warm the pitas:
While the carrot salad marinates, place the pitas on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
4
Dress the cucumbers & serve your dish:
While the pitas warm, to the bowl of seasoned cucumbers, add the yogurt, the juice of the remaining lemon wedges, and as much of garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired. Fill the warmed pitas with the dressed cucumbers, roasted chickpeas, and seasoned beets. Serve the finished pitas with the carrot salad. Enjoy!
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