Chickpea Pita with Dill Yogurt

Ingredients by component

Wholemeal pita pockets

• 180 g wholemeal pita bread

Lemony chickpeas

• 300 g cooked chickpeas
• 15 ml lemon juice
• 10 ml olive oil
• 1 g salt

Tomato and cucumber

• 200 g cherry tomatoes
• 200 g cucumber
• 40 g red onion

Dill soy yogurt dressing

• 150 g unsweetened soy yogurt
• 15 ml lemon juice
• 10 g dill
• 1 g salt

Preparation and assembly

1. Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.
2. Wholemeal pita pockets: Warm the two pita breads briefly according to the packet so they open. Cool before filling.
3. Lemony chickpeas: Rinse chickpeas and drain thoroughly. Toss with lemon, oil and salt.
4. Lemony chickpeas: Keep covered and chilled until assembling.
5. Tomato and cucumber: Halve tomatoes. Scoop out the cucumber seeds and dice; finely chop onion.
6. Tomato and cucumber: Do not salt in advance. Pack in a separate compartment and mix into the meal just before eating.
7. Dill soy yogurt dressing: Finely chop dill and mix with yogurt, lemon and salt.
8. Dill soy yogurt dressing: Keep covered in the fridge; pack separately and add just before eating.
9. Fill bread with cold ingredients shortly before leaving. Drain wet vegetables and pack liquid dressing separately. Roll wraps tightly with the sides tucked in and wrap in paper; fill pita pockets without overpacking.

Tip

Prepare for the next working day. Refrigerate at 4°C or below, carry in an insulated bag with two cold packs and refrigerate on arrival. Add dressing just before eating.

Packed lunch food safety guidance