Stuffed Pita with Tandoori Mayo Chickpeas, Pickled Onions, and Vegetables
This Stuffed Pita Recipe is a symphony of flavors and textures. Soft pita pockets are filled with tangy pickled onions, spiced Tandoori Mayo chickpeas, crisp vegetables, and a hint of caramelized sweetness. Whether you’re looking for a satisfying weeknight meal, a packable lunch, or a recipe for picnics, this dish brings delight with every bite.
Ingredients
| Ingredient | Quantity | Description |
|---|---|---|
| Garlic | 4 cloves | Finely chopped |
| Kabuli Chana (White Chickpeas) | 1 cup | Cooked until soft |
| Parsley leaves | 6 sprigs | Finely chopped, divided |
| Red Chilli Powder | 1 teaspoon | For heat and flavor |
| Del Monte Tandoori Mayo | ½ cup | Adds creaminess and spice |
| Red Bell Pepper (Capsicum) | 1 | Thinly sliced |
| Green Bell Pepper (Capsicum) | 1 | Thinly sliced |
| Onion | 1 | Thinly sliced for cooking |
| Mini Pita Breads | 4 | Buttered for toasting |
| Onions | 2 | Thinly sliced for pickling |
| Vinegar | 1 teaspoon | For pickling onions |
| Salt | To taste | For seasoning |
| Black Pepper Powder | To taste | For seasoning |
| Iceberg Lettuce | 1 cup | Shredded for freshness |
| Extra Virgin Olive Oil | As required | For sautéing and roasting |
| Butter | As required | For toasting pita |
Nutritional Information (per serving)
| Nutrient | Amount | Description |
|---|---|---|
| Calories | ~320 kcal | Moderate calorie meal suitable for light dining |
| Protein | ~10 g | Sourced from chickpeas and vegetables |
| Carbohydrates | ~45 g | Primarily from pita and chickpeas |
| Fat | ~12 g | Healthy fats from olive oil and mayo |
| Fiber | ~6 g | Promotes digestive health |
| Sodium | ~500 mg | Adjust seasoning for lower sodium needs |
Instructions
Preparation (30 minutes)
-
Cook the Chickpeas
- Soak Kabuli Chana overnight or for at least 6–8 hours.
- Drain and rinse.
- Add the chickpeas to a pressure cooker with enough water to cover. Cook on medium heat for 7–8 whistles (or about 30 minutes).
- Let the pressure release naturally. Once done, drain the chickpeas and set them aside.
-
-
Pickle the Onions
- In a small mixing bowl, combine the sliced onions with vinegar and a pinch of salt.
- Let them marinate for at least 15 minutes to achieve the tangy pickled flavor.
-
Shred the Lettuce
- Wash and shred the iceberg lettuce. Set aside.
Cooking (45 minutes)
-
Prepare the Chickpeas with Tandoori Mayo
- Heat a teaspoon of olive oil in a skillet over medium heat.
- Sauté the garlic until fragrant.
- Add the cooked chickpeas, half the parsley, and red chili powder. Toss well.
- Stir in the Tandoori Mayo and let the mixture simmer for 3–5 minutes, allowing the flavors to meld.
- Taste and adjust seasoning with salt, chili powder, or more Tandoori Mayo as desired.
-
Caramelize the Vegetables
- In the same skillet, add a little more olive oil and sauté the sliced red and green bell peppers along with the onion until soft and lightly caramelized. Remove from heat.
-
Toast the Pita Breads
- Heat a skillet over medium heat.
- Butter the pita breads lightly on the outside.
- Toast the pita on both sides until golden brown. Set aside to cool slightly.
Assembling the Stuffed Pitas
-
Prepare the Pita Pockets
- Carefully slit each pita from the top to create a pocket.
-
Layer the Ingredients
- Line the bottom of each pita pocket with shredded lettuce.
- Spoon in a generous portion of the spiced Tandoori Mayo chickpeas.
- Drizzle additional Tandoori Mayo if desired for extra creaminess.
-
Add the Finishing Touches
- Top with pickled onions and caramelized bell peppers.
- Sprinkle with the remaining parsley for a fresh, vibrant finish.
Serving Suggestions
-
Pairing Ideas
Serve these stuffed pitas with a cup of warm Masala Chai for a unique fusion meal.
Alternatively, enjoy them alongside a simple tomato-cucumber salad for a refreshing accompaniment. -
Packing Tips
If packing for lunch or a picnic, wrap the assembled pitas in parchment paper or foil to keep them intact and fresh.
Tips for Customization
-
Protein Variation
Substitute chickpeas with black beans or paneer for a different take. -
Extra Spice
Add a sprinkle of crushed red chili flakes or a dash of hot sauce for those who love extra heat. -
Gluten-Free Option
Replace pita breads with gluten-free wraps or tortillas for a gluten-free version.
This Stuffed Pita with Tandoori Mayo Chickpeas is more than just a recipe—it’s a celebration of flavors, textures, and versatility. Whether you enjoy it warm or pack it to-go, it’s a wholesome and satisfying meal that’s easy to love.
