The Ballet Twins

Smokey Chickpeas with Pita Bread

December 06, 2018

Smokey Chickpeas with Pita Bread


Type: Dinner

Serves 2

Time - 10 mins


2 cans of chickpeas, drained and rinsed

4 Wholewheat Pita Breads

1 tablespoon olive oil

¼ to ½ teaspoon cayenne pepper, to taste 

1 teaspoon smoked paprika

1 tablespoon fresh lime juice

1 teaspoon ground cumin

1 teaspoon onion powder

1 clove garlic, minced

Ground black pepper to taste

Sea salt to taste

For the garnishing:


1 handful of lettuce 

2 heaped tablespoons tinned sweetcorn  

1 handful of cherry tomato

1 avocado, peeled and sliced. 

1 small handful of parsley or coriander

1 lime cut into four wedges



To make the Chickpeas: Combine the chickpeas, olive oil, cayenne pepper, smoked paprika, sea salt, 1 tablespoon fresh lime juice, cumin, onion powder, garlic and cook over medium-high heat for about 5 minutes, stirring occasionally, until all liquid has been absorbed. Set aside.


To serve,

Toast the pitas until warm and slice along one edge forming a pocket. Assemble the pitas: top with with lettuce, a generous amount of chickpeas, sweetcorn, cherry tomatoes, and avocado slices. Garnish with the parsley or coriander and serve with the lime wedges.

Nutritional Note:

Chickpeas, are a great source of fibre and plant-based protein along with vitamin K, folate, phosphorus, zinc, copper, manganese, choline, and selenium. They also contain exceptional levels of iron, vitamin B-6, and magnesium.





Leave a comment