Chickpea traybake pittas

This nourishing traybake combines roasted spiced chickpeas with plenty of veg before stuffing into pittas and drizzling in minty yoghurt sauce – an easy, flavour-packed dinner for any day of the week.


For the traybake

  • 2 tbsp olive oil
  • 1 lemon, juice only
  • 2 garlic clove, crushed
  • 2 tsp ras-el-hanout
  • 1 small cauliflower, leaves included, broken into small florets
  • 1 red pepper, deseeded and cut into thick wedges
  • 1 yellow pepper, deseeded and cut into thick wedges
  • 1 red onion, cut into thick wedges
  • 400g tin chickpeas, drained
  • small bunch parsley, chopped
  • 2 tsp toasted sesame seeds
  • salt and freshly ground black pepper

For the yoghurt sauce

  • 200g/7oz low-fat natural yoghurt
  • 1 tbsp mint sauce

To serve

  • 4 wholemeal pitta bread
  • 1 Little Gem lettuce, shredded
  • chilli sauce
Chickpea traybake pittas

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