Ingredients
Serves 1
- 70g piece cucumber
- 10g baby spinach leaves
- 115g tinned chickpeas (drained and rinsed)
- 2 tablespoons natural yoghurt (3% fat) (30g)
- ¼ teaspoon ground cumin
- 1 teaspoon lemon juice
- 1 wholemeal oval pitta (60g)
- salt (optional) and freshly ground black pepper
Method
- Cut the cucumber into small dice. Shred the spinach leaves.
- Tip the chickpeas on to kitchen paper to drain off any excess water completely.
- Tip the chickpeas into a bowl and roughly smash with a potato masher. Stir in the yoghurt with the cucumber, cumin and lemon juice. Season lightly with salt (optional) and freshly ground black pepper.
- Toast the pitta bread in the toaster for 1 minute until puffed up, then leave
- until cool enough to handle and split one side open using a sharp knife or scissors.
- Use the shredded spinach to fill the pitta, then spoon in the smashed chickpea mixture. Cut in half and arrange on a plate to serve.
*Suitable for vegetarians
