Recipe Time: Toasted Chickpea pitta

So here’s my first recipe post, which is actually something I did a few months back and enjoyed outside when the sun was shining.  Yes, that wonderful warm summer seems like a distant memory. Ah well. I can still recreate one of my favourite lunches for the cold, winter months.

Toasted Chickpea Pitta for 2

Toasted Chickpea Pitta for 2

Serves 2 

Ingredients

2 Wholemeal Pitta Breads

1 Tin Chickpeas

3 Table Spoons Vegan Mayonnaise of your choice (I used Plamil’s Egg Free)

2 Spring Onions

1 Stick of Celery

Half a tin of Sweetcorn

Salt and Pepper

Directions

1.Cut pitta pockets in half and put in toaster.

2. Drain chickpeas and rinse thoroughly.Transfer to bowl and mash with fork or potato masher. Alternatively, you can give them a whizz in a food processor/blender if you would like a more together consistency.

3. Cut up Spring Onion and Celery into small pieces. Drain sweetcorn and combine all with chickpea mixture.

4. Add approximately 3 Tablespoons of Vegan mayo (to taste). Add a sprinkling of salt and pepper and mix well.

5. Half mixture in between the 2 Pittas and pat firmly.

6. Put under grill, turning half way through.  I like mine a little crispy on top.

IMG_2558

This healthy and filling lunch recipe couldn’t be easier.  It completely satisfies any craving for egg/tuna and mayo sandwiches. Let me know what you think.

Thanks for reading.

London Vegan Bird

Follow me on Twitter @Londonveganbird

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.