Chickpea & Bean Pesto Pita Wraps
Easy to make Vegetarian Pita Wraps with chickpea, kidney bean, pesto and topped with a yogurt dill sauce! Dinner ready in less than 30 minutes!
Ingredients
- 4 pita breads
- 1 tablespoon vegetable oil
- 1 small onion sliced [I used yellow, you may use red]
- 1 large green pepper sliced
- 1/2 cup chickpea boiled
- 1/2 cup kidney beans boiled
- 2-3 garlic cloves chopped
- 1/4 cup pesto [homemade or store bought]
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chili powder
- salt to taste
- black pepper to taste
Yogurt Dill Sauce
- 1/4 cup yogurt
- 1/4 teaspoon dried dill
- salt to taste
- black pepper to taste
- water if required [around 1 tablespoon]
- smoked paprika to sprinkle on top
Instructions
- Heat oil in a pan on medium heat.
- Once the oil is hot, add chopped garlic and saute for 30 seconds.
- Add sliced onions and cook for 1 minute.
- Add pepper and cook for another minutes or so.
- Now add the boiled chickpeas and kidney beans and mix. While mixing, crush some of the chickpeas and beans with the back of your spatula.
- Add cumin powder, red chili powder, salt and black pepper to taste and mix till well combined.
- Finally add pesto and give a good mix. Remove pan from heat and set aside.
Make the yogurt dill sauce
- Whisk yogurt in a small bowl. If it's too thick, add little water.
- Add dried dill, salt and pepper and mix till well combined.
Assemble the pita wraps
- Divide the filling equally among 4 pita breads.
- Top with the yogurt dill sauce and sprinkle smoked paprika on top.
- Serve immediately with some more yogurt dill sauce on the side.
Nutrition
Calories: 335kcalCarbohydrates: 48gProtein: 10gFat: 11gSaturated Fat: 4gCholesterol: 3mgSodium: 458mgPotassium: 331mgFiber: 5gSugar: 4gVitamin A: 475IUVitamin C: 27mgCalcium: 120mgIron: 2.4mg