Whole grain pita with curried chickpeas and arugula-date salad

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

Whole grain pita with curried chickpeas and arugula-date salad

Soy-Free, Mediterranean, Lean & Clean, Vegetarian, <600 Calories

2 Servings, 550 Calories/Serving

20 Minutes

Curried chickpeas, toasted pita, and a cool dose of lemon-dill yogurt join forces to create one of our favorite Indian-inspired meals.

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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.
  • 1 organic yellow onion
  • 1 cup cooked chickpeas
  • 1 tablespoon curry powder
  • 1 cup diced tomatoes
  • 3 pitted dates
  • 3 tablespoons dry-roasted pumpkin seeds
  • 1 tablespoon champagne vinegar
  • 3 ounces organic baby arugula or other leafy greens
  • 2 Atoria's Family Bakery whole grain pita breads
  • Sunbasket lemon-dill yogurt (Greek yogurt - lemon juice - dried dill)

Nutrition per serving

Calories 550, Total Fat 24g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 3mg (1% DV), Sodium 740mg (32% DV), Total Carb. 72g (26% DV), Fiber 14g (50% DV), Total Sugars 19g (Incl. 1g Added Sugars, 2% DV), Protein 21g
Contains: Milk, 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

Cook the curried chickpeas

  • Peel and coarsely chop the onion.
  • Rinse the chickpeas.

In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until starting to caramelize, 3 to 5 minutes. Stir in the chickpeas and curry powder and cook until fragrant, about 1 minute. 

Stir in the tomatoes and ½ cup [1 cup] water, season with salt and pepper, and bring to a boil, then reduce to a vigorous simmer. Cook, stirring occasionally, until the tomatoes have broken down and the liquid has thickened, 3 to 5 minutes. Remove from the heat, cover, and keep warm. While the curried chickpeas are cooking, prepare the salad.

2

Make the arugula-date salad

  • Coarsely chop the dates, checking for any pits.

In a medium bowl, stir together the dates, pumpkin seeds, champagne vinegar, and 1 to 2 tablespoons oil. Season to taste with salt and pepper. Add the arugula and toss to coat. 

3

Warm the pita breads

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.

Serve

Transfer the pita breads to individual plates and spread with the lemon-dill yogurt. Top with the curried chickpeas and arugula-date salad and serve. 

Kids Can!
  • Rinse the chickpeas.
  • Measure the water for the curried chickpeas.
  • Time the cooking.
  • Assemble the salad.
  • Help assemble the pita breads.