MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
LONGEVITY LOVER
PROTEIN DREAM
STRONG BONES
SUPER GREENS
These protein-powered curried chickpeas are seriously delicious. The creamy sauce, spicy seasonings, fresh vegetables, and chewy chickpeas are the perfect combination. They make a light yet satisfying lunch as the filling for a warm, whole-grain pita.
2 (15-ounce) cans or cartons chickpeas
1 small red onion, chopped
4 garlic cloves, chopped
1 teaspoon curry powder
1 tablespoon nutritional yeast
1 red bell pepper, seeds removed, chopped
2 tablespoons Kalamata olives, pitted and halved
5 leaves fresh basil, chopped
1 tablespoon grapeseed oil or vegan mayo
2 tablespoons coconut aminos or low-sodium tamari
4 whole-grain pitas, halved (you will have 8 pita halves)
2 cups arugula
1 avocado, pitted and chopped
Preheat oven to 350ºF.
In a large bowl, mix the chickpeas with all the other ingredients, except pita, arugula, and avocado. Let the ingredients marinate for 15 minutes. Place the pita halves on a baking sheet lined with parchment paper and warm for about 5 minutes. The bread should be warm, not toasted. Place ¼ cup of arugula in the bottom of each pita half. Next, using a slotted spoon to drain excess liquid, place the chickpeas inside the pita pockets. Top with avocados and serve immediately.