The Ingredients
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
The Method
STEP 1
Cut the cucumber into small dice. Shred the spinach leaves.
STEP 2
Tip the chickpeas on to kitchen paper to drain off any excess water completely.
STEP 3
Place 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.
STEP 4
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
STEP 5
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
