
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pita flatbreads with curried chickpeas and arugula-date salad
Vegetarian
4 Servings, 610 Calories/Serving
20–30 Minutes
Got 20 minutes, two bowls, and a pot? You have all you need for this vegetarian dish rich with bold, Indian-inspired flavor, which the kids can eat with their hands.
In your bag
- 1 yellow onion
- 2 cups cooked chickpeas
- 1 or 2 cloves peeled fresh garlic
- 1 tablespoon curry powder
- 1 teaspoon Marash chile flakes (optional)
- 2 cups diced tomatoes
- 2 or 3 sprigs fresh dill
- 2 lemons
- 1 cup Greek yogurt
- 4 or 5 Medjool dates (with pits) (about 3½ ounces total)
- ⅓ cup roasted pumpkin seeds
- 5 ounces baby arugula
- 4 whole wheat pita breads
Nutrition per serving
Calories: 610, Protein: 24g (48% DV), Fiber: 14g (56% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 4g, Saturated Fat: 3.5g (18% DV), Cholesterol: 5mg (2% DV), Sodium: 390mg (16% DV), Carbohydrates: 86g (29% DV), Total Sugars: 27g, Added Sugars: (Pitas contain trace amounts of sugar): 0g (0% DV).
Contains:
Milk, Wheat, Soybeans
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
Wash produce before use
1
Cook the curried chickpeas
- Peel and coarsely chop the yellow onion.
- Rinse the chickpeas.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Add the tomatoes and 1 cup water and season with salt and pepper. Bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until the tomatoes have broken down and the curry thickens, 3 to 5 minutes. Remove from the heat, season to taste with salt and pepper, and cover to keep warm.
While the curry simmers, prepare the rest of the meal.
2
Make the lemon-dill yogurt
- Coarsely chop the dill.
- Zest 1 lemon; set aside the zest for the salad.
- Juice 1½ lemons (the juice will be divided between the lemon-dill yogurt and the salad). Cut the remaining lemon half into wedges for garnish.
3
Make the arugula-date salad
- Pull the dates away from their pits.
- Coarsely chop the dates.
4
Warm the pita breads
Serve
Kids Can!
- Rinse the chickpeas.
- Juice the lemons.
- Stir the lemon-dill yogurt.
- Pull the dates away from their pits.
- Toss the salad.