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Snack recipe · from the recipe book

Smashed Chickpea Curry Salad Pitas

Creamy, chunky curried chickpea salad with crisp apple, celery and a tangy mustard-yogurt dressing, tucked into soft pita halves with crunchy greens.

Smashed Chickpea Curry Salad Pitas

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gYellow mustard
  • 1 tbsp15 gLemon juice
  • 2 tsp4 gCurry powder
  • 1 tsp7 gHoney
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup chopped120 gApplefinely diced
  • 2 stalks80 gCeleryfinely diced
  • 3 tbsp chopped30 gRed onionminced
  • ½ cup chopped8 gFresh cilantrochopped
  • 2 tbsp20 gRaisins
  • 1⅓ cups loosely packed40 gBaby spinach
  • 2 large pitas128 gWhole-wheat pitahalved into pockets

Steps

  1. Prepare the produce first: finely dice the apple and celery, mince the red onion and chop the cilantro.
  2. In a large bowl, whisk the Greek yogurt, mustard, lemon juice, curry powder, honey, salt and black pepper into a smooth dressing.
  3. Add the chickpeas to the dressing and mash about half of them with a fork or potato masher, leaving the rest whole for texture.
  4. Fold in the apple, celery, red onion, cilantro and raisins until evenly coated.
  5. Cut each pita in half to make 4 pockets and gently open them.
  6. Line each pita pocket with a quarter of the spinach, then spoon in a quarter of the chickpea salad.
  7. Serve right away, or chill the chickpea salad for up to a day and fill the pitas just before eating.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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