Naturally Ella · by Erin Alderson
Chickpea Curry Stuffed Pita with Dill Yogurt
NUTRITION · PER SERVING20M COOK
CAL 22%·PRO 36%
CARBS 69G62% OF CAL
12G FIBER0G ADDED0G INTRINSIC47G OTHER10G TOTAL SUGAR
FAT 11G22% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm spiced chickpeas stuffed into pita bread with arugula and topped with cool dill yogurt sauce. Quick, light, and flavorful.
mainsandwichbeans🍳 skilletvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 tablespoons minced fresh dill
- 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
At a glance
PER SERVING · TIME 20M
CAL 22%·PRO 36%
CARBS 69G62% OF CAL
12G FIBER0G ADDED0G INTRINSIC47G OTHER10G TOTAL SUGAR
FAT 11G22% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 836mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 581mg
- Calcium
- 172mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 836MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.