Stuffed Pita Recipe with Tandoori Mayo Chickpeas, Pickled Onions, and Vegetables
This Stuffed Pita with Tandoori Mayo Chickpeas, Pickled Onions, and Vegetables is a flavorful, high-protein, one-dish meal that comes together in a flash. With its vibrant mix of tandoori-spiced chickpeas, crispy pickled onions, and roasted vegetables, it is perfect for a weeknight dinner or a satisfying lunch. The soft pita pockets make it easy to hold, eat, and enjoy, offering a delightful, balanced meal that will please both vegetarians and meat-lovers alike. The tangy pickled onions paired with the creamy tandoori mayo create a unique blend of flavors that will leave your taste buds craving more.
Cuisine
Continental
Course
One Pot Dish
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Tandoori Chickpeas | |
| Garlic, finely chopped | 4 cloves |
| Kabuli Chana (White Chickpeas) | 1 cup, cooked |
| Parsley leaves, finely chopped | 2 sprigs |
| Red Chilli powder | 1 teaspoon |
| Del Monte Tandoori Mayo | 1/2 cup |
| Roasted Vegetables | |
| Red Bell Pepper (Capsicum) | 1, thinly sliced |
| Green Bell Pepper (Capsicum) | 1, thinly sliced |
| Onion | 1, thinly sliced |
| Pita Ingredients | |
| Mini Pita Breads | 4, small |
| Onion | 2, thinly sliced |
| Vinegar | 1 teaspoon |
| Salt | To taste |
| Black pepper powder | To taste |
| Iceberg Lettuce, shredded | 1 cup |
| Parsley leaves, finely chopped | 4 sprigs |
| Extra Virgin Olive Oil | As required for roasting and drizzling |
| Butter (Salted), softened | As required for toasting pita |
Preparation Time
30 minutes
Cook Time
45 minutes
Instructions
-
Prepare the Chickpeas:
- Start by cooking the chickpeas. If using dried chickpeas, soak them overnight and cook them in a pressure cooker for 7-8 whistles or for about 30 minutes until they are soft. Once cooked, drain and set the chickpeas aside.
-
Pickle the Onions:
- In a small bowl, mix the sliced onions with vinegar and a pinch of salt. Let the onions marinate for about 15 minutes to absorb the vinegar and develop that tangy pickled flavor.
-
Shred the Lettuce:
- While the onions are pickling, shred the iceberg lettuce and set it aside. This will add a fresh, crunchy element to your pita.
-
Cook the Tandoori Chickpeas:
- Heat a teaspoon of olive oil in a pan over medium heat. Add the finely chopped garlic, followed by the cooked chickpeas, parsley, and red chili powder. Toss everything together, letting the spices coat the chickpeas.
- Add the Del Monte Tandoori Mayo, stirring to combine. Let the mixture simmer on low heat for 3-4 minutes, allowing the chickpeas to absorb the creamy tandoori mayo. Check the seasoning, adjusting the salt and chili powder to your preference. Stir in the chopped parsley leaves and set the mixture aside.
-
Roast the Vegetables:
- In the same pan, add a little more olive oil and roast the sliced bell peppers and onions over low heat. Let them cook for about 10 minutes, stirring occasionally, until they become soft and slightly caramelized.
-
Toast the Pita:
- Heat a skillet over medium heat. Lightly butter the outside of each pita bread and toast them in the skillet until golden brown on both sides. Once toasted, remove them from the heat and set them aside to cool slightly.
-
Assemble the Pitas:
- Gently slit each pita from the top to create a pocket. Start layering the fillings: place a few shredded iceberg lettuce leaves in the bottom of each pita. Spoon the creamy tandoori chickpeas on top of the lettuce, adding more mayo if you like your pita extra creamy.
- Top with the caramelized roasted vegetables, followed by the pickled onions for a tangy kick.
-
Serve:
- Serve your Stuffed Pita with Tandoori Mayo Chickpeas, Pickled Onions, and Vegetables warm, as a delicious dinner or lunch. It’s perfect for packing in lunchboxes or taking along on a picnic. Pair it with a cup of Masala Chai for an extra touch of flavor.
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 12g |
| Carbohydrates | 50g |
| Fiber | 8g |
| Fat | 12g |
| Saturated Fat | 3g |
| Sodium | 550mg |
| Sugars | 7g |
This Stuffed Pita with Tandoori Mayo Chickpeas, Pickled Onions, and Vegetables is not only a satisfying meal packed with flavor but also a great way to incorporate healthy, plant-based ingredients into your diet. The combination of creamy tandoori mayo chickpeas, pickled onions, and roasted vegetables makes this sandwich irresistible, perfect for any day of the week!
