Beetroot, Carrot & Chickpea Pittas with Spicy Yogurt

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Warm the pitta breads in a dry frying pan over medium heat for 1 to 2 minutes per side, or in a toaster, until soft and warmed through.

2. In a small bowl, stir the harissa into the Greek yogurt until evenly mixed to make the spicy yogurt.

3. Put the drained and rinsed chickpeas in a bowl and mash them roughly with a fork, leaving some pieces whole.

4. Add the grated beetroot, grated carrot and torn mint leaves to the chickpeas and toss everything together.

5. Split each warm pitta open along one edge to make a pocket.

6. Spread the spicy yogurt inside each pitta, then divide the chickpea and vegetable mixture between them.

7. Serve the pittas straight away while warm.