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

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

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)
Sunbasket 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
  • Sunbasket red pepper baba ganoush (eggplant - roasted red peppers - extra virgin olive oil - sherry vinegar - garlic - kosher salt - sweet smoked paprika - black pepper)

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.


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

Wash produce before use


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.


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.


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.


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.