Chickpea Curry Stuffed Pita with Dill Yogurt


Flavorful and quick stuffed pita using a three-ingredient chickpea curry along with fresh baby arugula and delicious yogurt-dill sauce.

What you will need

1/2 cup plain, whole-milk yogurt

1 clove garlic, minced or grated

Juice from ½ a lemon

¼ teaspoon sea salt

2 teaspoons olive oil

1 ½ cups (1 can) cooked chickpeas, drained and rinsed if using canned

2 teaspoons curry spice blend

Salt, to taste

2 pita with pockets, warmed slightly (see note)

1 cup baby arugula


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