Black-eyed pea pitas with crunchy salad and red pepper baba ganoush

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black-eyed pea pitas with crunchy salad and red pepper baba ganoush

Dairy-Free, Diabetes-Friendly, Mediterranean, Soy-Free, Vegan

2 Servings, 440 Calories/Serving

15 Minutes

In this riff on falafel with pita, we stuff these plant-based sandwiches with warm black-eyed peas and Middle Eastern–style toppings.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 ounces organic grape or cherry tomatoes
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 6 ounces organic cruciferous medley (Brussels sprouts - red and green cabbage - kale)
  • 1 cup cooked black-eyed peas
  • 2 Atoria’s Family Bakery whole wheat pita breads
  • Sun Basket red pepper baba ganoush (eggplant - roasted red peppers - extra virgin olive oil - sherry vinegar - garlic - kosher salt - sweet smoked paprika - black pepper)
Ingredient IQ

Black-eyed peas are so named because of their unique black speck, but they also happen to be great for eye health, thanks to their high beta-carotene content—the same compound that makes carrots and sweet potatoes so good for vision.

Nutrition per serving

Calories: 440, Protein: 12g (24% DV), Fiber: 10g (40% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 700mg (29% DV), Carbohydrates: 50g (17% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the crunchy salad

  • Cut the tomatoes in half.
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, toss together the cruciferous medley, tomatoes, parsley, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

2

Cook the black-eyed peas

  • Rinse the black-eyed peas.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the black-eyed peas and cook, stirring once or twice, until starting to crisp, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, start warming the pita breads.

3

Toast and assemble the pitas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half.
Spread the red pepper baba ganoush inside each pita half and fill with the black-eyed peas and as much crunchy salad as you like.

Serve

Transfer the pitas to individual plates and serve the lemon wedges and any remaining salad on the side.
Kids Can!
  • Juice the lemon; measure the juice.
  • Strip the parsley leaves.
  • Assemble the crunchy salad.
  • Rinse the black-eyed peas.
  • Help assemble the pitas.