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Chickpea Apple Pittas with Dill and Lemon
No-cook vegan pitta pockets filled with mashed chickpeas, apple, celery, carrot, cucumber, dill, and lemon mustard dressing.
20 min465 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
465 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 465 kcal |
| Protein | 16g |
| Carbohydrate | 52.3g |
| of which sugars | 9.4g |
| Fat | 16.5g |
| of which saturates | 4.6g |
| Fibre | 10g |
| Salt | 1g |
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Prepare the crunch
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.
Timer: 10 min