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.

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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

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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

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Instructions

Preparation (30 minutes)

1. Cook the Chickpeas

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   • 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.

2. 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.

3. Shred the Lettuce

   • Wash and shred the iceberg lettuce. Set aside.

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Cooking (45 minutes)

4. 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.

5. 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.

6. 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.

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Assembling the Stuffed Pitas

7. Prepare the Pita Pockets

   • Carefully slit each pita from the top to create a pocket.

8. 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.

9. Add the Finishing Touches

   • Top with pickled onions and caramelized bell peppers.
   • Sprinkle with the remaining parsley for a fresh, vibrant finish.

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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.

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Tips for Customization

1. Protein Variation
   Substitute chickpeas with black beans or paneer for a different take.

2. Extra Spice
   Add a sprinkle of crushed red chili flakes or a dash of hot sauce for those who love extra heat.

3. Gluten-Free Option
   Replace pita breads with gluten-free wraps or tortillas for a gluten-free version.

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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.