Lunch recipe
No-cook vegan pitta pockets filled with mashed chickpeas, apple, celery, carrot, cucumber, dill, and lemon mustard dressing.
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Ingredients
mixing bowl, fork, knife, chopping board, grater, toaster or dry frying pan
Method
Drain and rinse the chickpeas. Dice the apples and celery sticks, grate the carrot, dice half the cucumber, shred the little gem lettuce, roughly chop the fresh dill, and zest and juice the lemon.
Put the chickpeas in a bowl and mash about half of them with a fork, leaving some whole for texture. Stir in the apple, celery, carrot, diced cucumber, dill, lemon zest, lemon juice, dijon mustard, mild curry powder, 2 tablespoons olive oil, a pinch of salt, and black pepper.
Warm the pitta breads briefly in a toaster or dry pan for 1 to 2 minutes so they open without tearing. Cut each pitta in half and tuck in the shredded lettuce.
Taste the chickpea apple filling and add a little more lemon juice, salt, or black pepper if it needs a brighter finish before it goes into the pittas.
Spoon the chickpea apple filling into the lettuce-lined pittas. Slice the remaining cucumber into sticks and pack alongside for crunch.
