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Harissa Chickpea Spinach Pittas with Cucumber
Quick vegan pitta pockets filled with warm harissa chickpeas, baby spinach, cucumber, tomatoes, coriander, and lemon.
20 min540 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
540 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 540 kcal |
| Protein | 20g |
| Carbohydrate | 60.8g |
| of which sugars | 10.9g |
| Fat | 19.2g |
| of which saturates | 5.4g |
| Fibre | 10g |
| Salt | 1g |
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Prepare the filling
Drain and rinse the chickpeas, roughly chop the baby spinach, halve the cherry tomatoes, dice the cucumber, chop the coriander, and cut the lemon into wedges.
Timer: 6 min