Curried chickpea stuffed pitas
445 cals, 20p, 48c, 13f (per meal)
4 dash (2g)
2 tbsp chopped (20g)
1 tbsp (15mL)
4 tbsp (70g)
4 dash (1g)
2 tsp (4g)
1/2 cup (8g)
2 pita, medium (5" dia) (100g)
1 can (448g)
1
In a bowl, mix all the ingredients except the pita until well combined. Add a pinch of salt and pepper to taste.
2
Stuff the pita with the mixture and serve.
3
Meal Prep Tip: Store any extra chickpea mixture in an airtight container in the fridge for up to 4 days. Wait to stuff the pitas until you're ready to eat.